Red, White and Black Bean Salad2 Reviews
- Prep: 20 min
- Ready In: 8 hr 20 min
“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.” - by gtsdls1
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 279 cal
- 21.5 g
- 18.2 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"I made this for dinner tonight, but just took a taste. After marinating over night, the flavors are really well melded! I made one big mistake and realized that my can of black beans was really a can ..." See moreof dark kidney beans. The dish still came out really well, though next time I'll be making it with the black beans (which are my favorite!) For a little more flavor, I'll add a diced jalapeno as well. My only complaint is the amount of sauce! So much as just sitting at the bottom, so next time I will reduce that not quite by half. Thanks for the great cold, NO COOK bean salad!"
"Very easy and tasty! I made as written and found nothing needs changing. I found the salad yields more than 8 servings plus lots of dressing. Next time I will add some chopped celery as a personal pre..." See moreference and perhaps extra beans and/or corn for a better dressing/bean ratio."
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