red, white and black bean salad

Ingredients

• Servings: 8
• 1 1/2 cups frozen corn kernels
• 1/4 cup 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

Recipe

Preparation Time: 20 mins Ready Time: 8 hrs 20 mins


• 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 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.