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Red, White and Black Bean Salad Recipe

Recipe by: gtsdls1

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook
  • Ready In8 h 20 m
  • 1Pour 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.
  • 2Blend the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro together in a blender until combined.
  • 3Toss 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.
Ingredients
  • 8 servings
  • 279 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    279
    14%
  • Fat:
    21.5
    33%
  • Carbs:
    18.2
    6%
  • Protein:
    4.1
    8%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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