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Bean Salad

Three kinds of beans, juicy corn and tomatoes, crisp peppers, and green onions are tossed in a lime-chili-cumin vinaigrette that’s perfectly light. Great for summertime picnics, potlucks, lunch, sides, or a meatless dinner

Ingredients

  • For Salad
  • 1 -15.25- ounce can black beans (drained and rinsed)
  • 1 -15.25 can White Navy beans
  • 1- 15.25- ounce can kidney beans (drained and rinsed)
  • one 15.25-ounce can of sweet corn drained and rinsed (fresh or frozen corn may be substituted)
  • 1 cup grape or cherry tomatoes (halved if desired)
  • 3/4 cup red bell peppers (diced small)
  • 1/2 cup green onions (sliced into thin rounds)
  • 1/3 cup fresh cilantro (finely minced, or to taste)
  • Ricotta cheese (for garnish)
  • Diced Avocado (for garnish)
  • For Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon honey
  • 2 tablespoon chili powder (adjust to your preference)
  • 1 teaspoon cumin (or to taste)
  • Salt and black pepper to taste

Instructions

  1. For the salad, open the can of the beans, corn, drain, rinse, and drain.

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  2. To a large bowl, add all the salad ingredients and stir to combine; set aside.

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  3. Dressing

  4. In a medium bowl, add all dressing ingredients, whisk to combine, pour over salad, and toss everything to combine.
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  5. Taste the salad, check for seasoning, and make any adjustment if necessary, add more honey, vinegar, salt, pepper, etc. as desired.

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  6. Cover with the lid and refrigerate for at least 3 hours to allow flavors to marry and serve chilled. You can garnish with avocado, ricotta cheese, cilantro if you desired.

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  7. You can serve it tacos, with tortilla chips, serve with mixed greens and enjoy. Enjoy!

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Recipe Notes

P.S: If you do not consume the salad you can refrigerate but after 4 days, it will collect more liquid as days go by in the refrigerator.