Red, White and Black Bean Salad Popular Recipes

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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

• 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.

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