Colombian•healthy
Beans and Corn Salad (Ensalada de Frijol y Maiz)
I love beans and enjoy a variety of comforting bean dishes during the winter months and light bean salads during the summer. This fresh summer beans and corn salad is my favorite picnic food. I really enjoy the simple lime and cumin dressing with all the different kinds of beans in the salad. Buen provecho!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup fresh lime juice
- 2 tablespoons white vinegar
- 2 tablespoons olive oil
- 1 teaspoon cumin powder
- 1/2 teaspoon chili powder
- Salt and pepper
- 1 can (15 oz black beans, drained and rinsed)
- 1 can (15 oz red beans, drained and rinsed)
- 1 can (15 oz garbanzo beans, drained and rinsed)
- 1 can (15 oz white beans, drained and rinsed)
- 1 cup cooked corn
- 1 bunch fresh cilantro (leaves only, chopped)
- 1 red onion (thinly sliced)
Instructions
- 1
To make the vinaigrette: in a small bowl, whisk together the olive oil, lime juice, vinegar, cumin, chili powder, salt and pepper.
- 2
Add the beans, cilantro, red onion and vinaigrette and toss to coat evenly.
- 3
Serve at room temperature.