Black & White Bean & Corn Salad
photo by Cookin-jo
- Ready In:
- 6hrs 7mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- 1 (15 ounce) can great northern beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can whole kernel corn, drained
- 2 large tomatoes, diced
- 1 large onions or 6 -8 green onions, diced
- 2 stalks celery, chopped fine
- fresh parsley, chopped (approx. 1/4 cup)
- red & yellow pepper, diced (optional)
-
Dressing
- 3 tablespoons extra virgin olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons sugar (or more, to taste)
- 1 1⁄2 tablespoons balsamic vinegar
- 1⁄4 teaspoon onion powder
directions
- In large mixing bowl place the rinsed and drained beans, drained corn, diced tomatoes, onions & celery. Toss lightly to mix.
- In separate bowl, mix together the olive oil, salt, pepper, sugar and onion powder. Mix well for 1 minute. Whisk in vinager.
- Pour over bean and corn mixture. Mix well.
- Place in covered storage vessel and chill 4-6 hours or overnight.
- Stir and garnish with optional red & yellow peppers.
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Reviews
-
All things good wrapped in one very good recipe. I used the 2T.sugar in the dressing & didn't find it any too sweet at all, just right. Used 1 whole green bell pepper & just tossed it in with the rest of the stuff. This is a great recipe to take to work & have for that mid morning & afternoon snack we all need. Serve it up in little bowls as the dressing will run all over your plate if you don't.
RECIPE SUBMITTED BY
CindiJ
Glenallen, Missouri
Missouri born and bred. Raised in a family of awesome cooks and bakers! I love to cook, bake breads, pies. Nothing makes me happier than to hear someone moan or sigh with delight while eating something I've made.