This is no ordinary bean salad -- it brings into play all the sunny flavors and colors of the season: the yellow cheer of fresh corn, the sweet crunch of red bell peppers, and the bright green hit of cilantro. Kids seem to love the mellow richness of black beans, but use whichever beans your family likes best.
What you'll need
- SALAD:
- 3 15-ounce cans beans (choose a variety from garbanzo, red kidney, white kidney, black, and pinto)
- 1 cup corn, fresh or frozen, cooked and cooled
- 1/2 red pepper, chopped
- 2 slices red onion, chopped
- 1/4 cup chopped fresh cilantro
- VINAIGRETTE:
- 6 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
How to make it
Drain and rinse the canned beans, then place them in a large bowl. Add the corn, red pepper, red onion, and cilantro and stir.
Next, prepare the vinaigrette. Measure the olive oil, vinegar, and mustard into a jar. Screw on the lid tightly and shake the dressing well. Add salt and pepper to taste.
Pour the vinaigrette over the beans a little at a time and mix to coat. Add enough vinaigrette to suit your taste. Refrigerate the salad until you are ready to serve. Serves 8 to 10.
