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What Makes This Recipe So Great
This salad is a colorful and nutritious mix that combines protein-packed beans with fresh, crisp vegetables. It’s easy to make, full of flavor, and perfect for a healthy meal or side dish any time of year.
Cooking Tips
- Rinse and drain the beans well to remove excess sodium and improve texture.
- Use fresh herbs like cilantro or parsley to brighten the flavor.
- Let the salad chill for at least 30 minutes before serving to allow the flavors to meld.
- Use fresh herbs like cilantro or parsley to brighten the flavor.
- Let the salad chill for at least 30 minutes before serving to allow the flavors to meld.
Directions
Microwav the corn in a microwave-safe dish for about 2 to 3 minutes, just until it’s warmed through. Drain any extra liquid and let it cool completely. While the corn is cooling, combine the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro in a blender and blend everything until it’s smooth and well mixed. Once the corn has cooled, toss it together with the black beans, butter beans, red onion, and red bell pepper in a large bowl. Pour the dressing over the salad and give everything a good stir to coat. Cover it up and pop it in the fridge overnight so the flavors really come together. Before serving, let the salad sit out for a bit to warm up slightly and enjoy!
How To Serve This Dish
Serve this salad over a bed of leafy greens for a light lunch or as a side to grilled chicken or fish. It also pairs nicely with warm tortillas or crusty bread for a satisfying meal.
How To Keep It Fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the dressing may settle. Avoid freezing, as the texture of the beans and vegetables may change.
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