Two Bean Salad

By Casey Bradshaw

beansThis side dish is just perfect for a warm summer night!  With just a few ingredients, you can have a delicious, light, and filling accompaniment to any entree you pull off the grill.  I used canned beans in this recipe because of the simplicity, but if you prefer to make your own beans or have some leftovers on hand, it would be great as well.  I hope you enjoy!

Two Bean Salad

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 cup corn kernels, either cut directly off the ear or from a can, drained

1 cup of red bell pepper, chopped

1/4 cup green onions, chopped

1/4 cup fresh cilantro, chopped

2 tablespoons red wine vinegar

1/4 teaspoon cayenne (optional….I left this out in preference of my kiddos)

salt and pepper, to taste

juice from 1/2 of lime or lemon

Directions: Drain and rinse beans.  Chop peppers, onions, and cilantro.  Combine beans, corn, and vegetables in a bowl.  Add red wine vinegar, salt and pepper, and cayenne (if using.  Finally, add juice from 1/2 of fresh lime or lemon, and stir until salad is covered.  Refrigerate for at least one hour before serving.  The longer it sits, the better!  Serve chilled.

Delicious! Light! Perfect!

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