Name: White and Black Bean Salad (Side Dish)
Total time: 15 min
Ingredients: 1 can black beans; 1 can white beans; 1 cup finely chopped red onion; 1 Red bell pepper, diced; 1 Yellow bell pepper, diced; 1 cup corn ((fresh or frozen, if using frozen make sure it’s defrosted)); 1/4 cup chopped cilantro; 1/2 cup apple cider vinegar; 1 tablespoon Dijon mustard; 1 1/2 teaspoons ground cumin; 1 teaspoon minced garlic; 1 ½ cups extra virgin olive oil; Salt; Pepper

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This bean salad pairs great with the ribs — a little Southwestern flair that comes together quickly. Make it early in the day, so the flavors of the dressing have a chance to meld with with beans.

Ingredients

1 can black beans
1 can white beans
1 cup finely chopped red onion
1 Red bell pepper, diced
1 Yellow bell pepper, diced
1 cup corn (fresh or frozen, if using frozen make sure it’s defrosted)
1/4 cup chopped cilantro

Cumin Vinaigrette Dressing:

1/2 cup apple cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons ground cumin
1 teaspoon minced garlic
1 ½ cups extra virgin olive oil
Salt
Pepper

Instructions

For the salad: Rinse the beans well. In a large bowl, combine beans, onion, corn, bell peppers and cilantro. Toss with dressing, cover and refrigerate for an hour before serving.
For the dressing: I like to save spice jars and use them to make dressing. You can also use small Mason jars. Put all the dressing ingredients into either a spice jar or Mason jar. Shake, shake and shake some more. Taste and season with salt and pepper.

Notes

Inspired by a recipe from The New Basics Cookbook

Have you made this recipe?I’d love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

White and Black Bean Salad