Ingredients8 h 20 m servings 279 cals
- 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.
Per Serving: 279 calories; 21.5 g fat; 18.2 g carbohydrates; 4.1 g protein; 0 mg cholesterol; 383 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...