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cilantro bean salad

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This Bean Salad is a perfect picnic side dish–no dairy, no mayo to cause any concerns. It’s a tasty twist on the classic Three-Bean Salad…but better! The Cilantro Vinaigrette is a bit thicker than the standard sweet/sour dressing, thus the beans don’t get as soggy. It can be prepared ahead of time, stored in a mason jar or plastic container, and added to the rest of the ingredients just before serving.  The combo of beans can vary according to your taste. I like to use a variety of colors and sizes. The corn also adds color and a bit of crunch. Toss in some canned tuna or chopped grilled chicken and it becomes a terrific entree salad.

Cilantro Vinaigrette Bean Salad

Dressing:

1/2c. cider vinegar

1 Tbsp. Dijon mustard

1 1/2 tsp. ground cumin

3 cloves garlic, minced

1 tsp. freshly ground black pepper

1 tsp. salt

1 1/4 c. extra virgin olive oil

juice from 1/2 lemon

1 cup cilantro leaves, chopped

Combine all ingredients in a blender and pulse until almost smooth

Salad:

1 can red kidney beans, drained

1 can garbanzo beans, drained

1 can black beans, drained

1 can corn, drained

1 red bell pepper, diced

1/2 large red onion, minced

Combine all of the salad ingredients in a large bowl. Pour the dressing on top.  Gently mix until everything is well coated with dressing.

 

 

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