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Red, White and Black Bean Salad

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."

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Ready In:
8 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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

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.