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Red, White and Black Bean Salad

gtsdls1

"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."
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Ingredients

8 h 20 m servings 279 cals
Original recipe yields 8 servings

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Directions

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  • Prep

  • Ready In

  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.

Nutrition Facts


Per Serving: 279 calories; 21.5 g fat; 18.2 g carbohydrates; 4.1 g protein; 0 mg cholesterol; 383 mg sodium. Full nutrition

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Reviews

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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 ...

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 person...

I made this 24 hrs ago. The dressing is very light and the flavor blends well with the vegetables. I just didn't think it had enough flavor because it is very mild. I don't know if I will make t...