Red, White and Black Bean Salad

This bean salad is best served at room temperature after being chilled in the refrigerator overnight to allow the flavors to meld, but can be enjoyed immediately if you're in need of a quick dish.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 279 Calories

Ingredients

• ½ teaspoon salt
• 2 cloves garlic
• ¼ cup cider vinegar
• 1 teaspoon ground black pepper
• 1 ½ teaspoons ground cumin
• 1 ½ cups frozen corn kernels
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup chopped red onion
• 1 tablespoon Dijon mustard
• 3 tablespoons lime juice
• ¾ cup extra-virgin olive oil
• ¼ cup fresh cilantro
• 1 (15 ounce) can butter beans, rinsed and drained
• 1 ½ cups chopped red bell pepper

Recipe Instructions

Step 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.

Step 2

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

Step 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.