I was in the grocery store last week picking up some last minute items when I saw a can of Southwest Bean Salad. I gave it a glance and didn't even note who it was made by or exactly what the ingredients were in it, though I did note in the picture on the label that there was corn and black beans. I knew I had all kinds of beans at home so I started thinking, why not just customize my own. Now I was on a mission! I scanned the internet, gave up and went into the kitchen. This is what I came up with. I am sure it was much better than that can I had in my hand back in the store. This salad says "summer days" to me. Not to mention it went great for our 4th of July cookout.
Southwestern Bean Salad
Compliments of RecipeAddict
1 cup fresh, or thawed frozen corn
1 cup black beans, rinsed and drained
1 cup kidney beans, rinsed and drained
1 cup pinto bean, rinsed and drained
1 cup black eyed peas, rinsed and drained
1 large or 2 small tomatoes, diced
1/2 jalepeno pepper, minced
1/4 large red onion, diced
1 large garlic clove, minced
1/4 cup champagne vinegar
2 tablespoons extra virgin olive oil
1/4 cup lime juice
1 teaspoon dried cilantro (I wish I had of thought to grab some fresh)
In a large bowl, whisk vinegar, oil, lime juice, and garlic together. Rinse and drain all of your beans. Add to dressing. Add in the tomatoes, jalepeno, onion, and cilantro. Stir to combine. Refrigerate for 8 hours to allow the flavors to marry.
Makes 6 to 8 Servings
This recipe can be made with a vast array of beans and or spices. I have to go stock up on some different varieties of beans now. We hope you are keeping cool during these hot and humid summer months.
And also to Siri's Corner who is hosting this month's My Legume Love Affair for Susan at The Well Seasoned Cook .
If you're not already blogging along with us, what are you waiting for? Stop on by and have some fun.
Carla and Michael