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.

Red, White And Black Bean Salad Ingredients

  • 1? cups frozen corn kernels

  • cup cider vinegar

  • 3 tablespoons lime juice

  • 2 cloves garlic

  • 1? teaspoons ground cumin

  • 1 tablespoon Dijon mustard

  • 1 teaspoon ground black pepper

  • teaspoon salt

  • cup extra-virgin olive oil

  • cup fresh cilantro

  • 1 (15 ounce) can black beans, rinsed and drained

  • 1 (15 ounce) can butter beans, rinsed and drained

  • 1 cup chopped red onion

  • 1? cups chopped red bell pepper

How to Make Red, White And Black Bean Salad

  1. 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.

  2. Blend the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro together in a blender until combined.

  3. 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.

Red, White And Black Bean Salad Nutritions

  • Calories: 278.8 calories

  • Carbohydrate: 18.2 g

  • Cholesterol:

  • Fat: 21.5 g

  • Fiber: 3.5 g

  • Protein: 4.1 g

  • SaturatedFat: 3 g

  • ServingSize:

  • Sodium: 383.2 mg

  • Sugar: 3.6 g

  • TransFat:

  • UnsaturatedFat:

Red, White And Black Bean Salad Reviews

  • 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 a can of dark kidney beans. The dish still came out really well, though next time Ill be making it with the black beans (which are my favorite) For a little more flavor, Ill add a diced jalapeno as well. My only complaint is the amount of sauce So much as just sitting at the bottom, so next time I will reduce that not quite by half. Thanks for the great cold, NO COOK bean salad

  • 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 personal preference and perhaps extra beans and/or corn for a better dressing/bean ratio.

  • I made this 24 hrs ago. The dressing is very light and the flavor blends well with the vegetables. I just didnt think it had enough flavor because it is very mild. I dont know if I will make this again as I think it definitely needed another flavor and I am not sure what yet. I had plenty of dressing, actually just right. If you are looking for something with more spice, this isnt the recipe for you, but if you like a very mild subtle flavor, this is it.