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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We love this chilled in the summer as an alternative to heavier (and fattier) potato salads. Ingredients:
15 oz. black beans |
15 oz. red beans |
15 oz. chickpeas |
1 c. frozen corn |
1 small onion |
1 c. sliced celery |
1/4 c. fresh cilantro |
1/4 c. extra-virgin olive oil |
1/4 c. red wine vinegar |
1/2 tsp. garlic powder |
1/4 tsp. salt |
1/4 tsp. black pepper |
Directions:
1. Place all the beans and the frozen corn in a large colander and rinse with cool tap water. Shake to drain well. Place the beans and corn in a medium-size serving bowl.
2. Peel and finely chop the onion, adding it to the bean mixture as you chop. Thinly slice the celery (2 ribs) and add it to the bowl. Coarsely chop the cilantro and add it to the bowl. Toss gently to mix the vegetables.
3. Pour the oil into a 2-cup glass measure. Whisk in the vinegar, garlic powder, salt, and pepper. Pour the dressing over the bean mixture and stir until well coated. Serve at once or cover and chill until ready to serve, up to 24 hours.
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