Red, White and Black Bean Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is an adaptation of several bean recipes from different sources. It is best after leaving overnight for the flavors to meld. Serve at room temperature. Ingredients:
1 1/2 cups frozen corn kernels |
1/4 cup cider vinegar |
3 tablespoons lime juice |
2 cloves garlic |
1 1/2 teaspoons ground cumin |
1 tablespoon dijon mustard |
1 teaspoon ground black pepper |
1/2 teaspoon salt |
3/4 cup extra-virgin olive oil |
1/4 cup fresh cilantro |
1 (15 ounce) can black beans, rinsed and drained |
1 (15 ounce) can butter beans, rinsed and drained |
1 cup chopped red onion |
1 1/2 cups chopped red bell pepper |
Directions:
1. Pour the corn into a microwave-safe dish; cook in the microwave until heated through, 2 to 3 minutes. Drain any excess liquid, and set aside to cool completely.
2. Blend the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro together in a blender until combined.
3. Toss the cooled corn with the black beans, butter beans, red onion, and red bell pepper in a large bowl; pour the blended dressing over the bean mixture. Refrigerate overnight; allow to come to room temperature before serving.
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