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My review
Red, White and Black Bean Salad
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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 279Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
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Newest
6/22/2011
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 ...
7/25/2011
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 person...
3/30/2014
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 t...