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| Red, White and Black Bean Salad |
"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
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 8H20M |
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- 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.
- Blend the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro together in a blender until combined.
- 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.
Notes :
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