Red, White and Black Bean Salad Recipe

Red, White and Black Bean Salad Recipe

  • 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
  1. 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.
  2. Blend the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro together in a blender until combined.
  3. 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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