Two Bean and Corn Salad
At a Glance
- Total
- 1 hr 10 min
- Servings
- 8.00 serving(s)
Categories
- Salad
- Side Dish
- No-cook
- No-Cook
Dietary
- Vegan
- Vegetarian
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Two Bean and Corn Salad brings together 1/3 cup olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon ground cumin in a practical dish for home cooking. It takes about 1 hr 10 min to prepare and cook. It makes approximately 8 servings.
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Equipment
large bowl, whisk
Ingredients
- 1/3 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon ground cumin
- 1 (15 1/2 ounce) can great northern beans, rinsed,drained
- 1 (15 1/2 ounce) can black beans, rinsed,drained
- 3 stalks celery, chopped
- 2 cups frozen corn kernels, thawed
- 1 medium red bell pepper, chopped
- 1 cup chopped red onion
- 1/3 cup chopped fresh cilantro
- 2 small jalapeno chiles, seeded,chopped
Instructions
Whisk oil, vinegar, and cumin in large bowl to blend.
Add remaining ingredients and toss to coat.
Season salad with salt and pepper.
Let stand at least 1 hour and up to 4 hours, tossing occasionally.
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