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

Directions

  • 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.

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  • 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.

Nutrition Facts

278.84 calories; 4.12 g protein; 18.24 g carbohydrates; 21.45 g fat; 0 mg cholesterol; 383.17 mg sodium.Full Nutrition


Reviews (3)

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Most helpful positive review

06/22/2011
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 of 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!
(9)

Most helpful critical review

03/30/2014
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 this again as I think it definitely needed another flavor and I am not sure what yet. I had plenty of dressing actually just right. If you are looking for something with more spice this isn't the recipe for you but if you like a very mild subtle flavor this is it.
(1)
4 Ratings
  • 4 Rating Star 3
  • 3 Rating Star 1
06/22/2011
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 of 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!
(9)
07/25/2011
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 preference and perhaps extra beans and/or corn for a better dressing/bean ratio.
(3)
03/30/2014
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 this again as I think it definitely needed another flavor and I am not sure what yet. I had plenty of dressing actually just right. If you are looking for something with more spice this isn't the recipe for you but if you like a very mild subtle flavor this is it.
(1)