Aunt Karen's Corny Bean Salad
sandra
Great for summer picnics - served cold.
ingredients
- 3 15-oz. cans of beans (choose from black, kidney (red or white), or pinto
- 1 cup corn (fresh or frozen), cooked and cooled
- 2 sliced red onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 cup chopped fresh cilantro
- 6 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- 1 tsp. Dijon mustard
directions
- 1
Mix first five ingredients together.
- 2
Mix all vinaigrette ingredients by shaking vigorously in a closed container.
- 3
Add salt and pepper to taste. A small amount of hot sauce is optional.
- 4
Pour over bean mixture and stir.
- 5
Best if stored a few hours ahead to blend flavors.
Source: Aunt Karen
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