Red, White and Black Bean Salad recipe
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Ingredients
- 1 ½ cups frozen corn kernels ¼ cup cider vinegar 3 tablespoons lime juice 2 cloves garlic 1 ½ teaspoons ground cumin 1 tablespoon Dijon mustard 1 teaspoon ground black pepper ½ teaspoon salt ¾ cup extra-virgin olive oil ¼ 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 ½ cups chopped red bell pepper
Nutrition Info
- 278.8 caloriescarbohydrate: 18.2 gcholesterol: : -fat: 21.5 gfiber: 3.5 gprotein: 4.1 gsaturatedFat: 3 gservingSize: -sodium: 383.2 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Red, White and Black Bean Salad
Directions
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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.