Foodie Corner
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.