Best Red White And Black Bean Salad Recipes

RED, WHITE AND BLACK BEAN SALAD

Red, White and Black Bean Salad image

This is an adaptation of several bean recipes from different sources. It is best after leaving overnight for the flavors to meld. Serve at room temperature.

Provided by gtsdls1

Categories Salad Beans Black Bean Salad Recipes

Time 8h20m

Yield 8

Number Of Ingredients 14

Ingredients

1 ½ cups frozen corn kernels
¼ cup cider vinegar
3 tablespoons lime juice
2 cloves garlic
1 ½ teaspoons ground cumin
1 tablespoon Dijon mustard
1 teaspoon ground black pepper
½ teaspoon salt
¾ cup extra-virgin olive oil
¼ cup fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can butter beans, rinsed and drained
1 cup chopped red onion
1 ½ cups chopped red bell pepper

Steps:

Pour the corn into a microwave-safe dish; cook in the microwave until heated through, 2 to 3 minutes. Drain any excess liquid, and set aside to cool completely.
Blend the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro together in a blender until combined.
Toss the cooled corn with the black beans, butter beans, red onion, and red bell pepper in a large bowl; pour the blended dressing over the bean mixture. Refrigerate overnight; allow to come to room temperature before serving.

Nutrition Facts : Calories 278.8 calories, Carbohydrate 18.2 g, Fat 21.5 g, Fiber 3.5 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 383.2 mg, Sugar 3.6 g

RED, WHITE AND BLACK BEAN SALAD

RED, WHITE AND BLACK BEAN SALAD image

Categories Salad Bean Side Marinate Fourth of July Picnic Vegetarian Quick & Easy High Fiber

Yield 6 to 8 side dish

Number Of Ingredients 24

Ingredients

Dried bean version:
1 cup dried kidney beans
1 cup dried navy beans
1 cup dried black or soy beans
Quick version:
2 cans organic black/soy beans
2 cans navy/white beans
2 cans kidney beans
Both:
1+ cup diced shallots
1+ cup chopped red pepper
1+ cup cooked corn (fresh is best but frozen can be used)
1/2 cup coarsely chopped cilantro
1/2 cup coarsely chopped Italian parsley
Cumin Vinaigrette
Cumin Vinaigrette:
1/3 cup cider vinegar
2 T Dijon mustard
2T ground cumin
1 T garlic crushed or finely minced
1 t black pepper
1/2 t kosher salt
1 1/2 cup good extra virgin olive oil
Yields 2 cups

Steps:

Long version: Soak beans overnight in cold water. Drain and cook in cold water until tender but not mushy. Quick version: Drain and rinse canned beans Place beans in large bowl and add remaining 5 ingredients. Chill. Make vinaigrette in blender, processor or just a airtight jar. Add as much vinaigrette, to bean mixture as suits your taste. Keep in mind the beans will absorb quite a bit of the flavors and sauce over time. Toss together well and chill until needed. Can be made ahead but recommend that salad be consumed in two days. Add to fajitas or tacos. Leftover vinaigrette is wonderful on leaf salads, pork or chicken. Pairs well with a semi-dry Riesling or dry Chenin Blanc. Depends on your main, of course.