RCI-VG.004.1273.001
Southwestern Bean Salad
Southwestern Bean Salad from the Recidemia collection
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyadvanced
Ingredients
- (15 1/2 ounce) can kidney beans1 unitrinsed and drained
- (15 ounce) can black beans1 unitrinsed and drained
- (15 1/2 ounce) can garbanzo beans1 unitrinsed and drained
- celery ribs2 unitsliced
- red onion1 mediumdiced
- tomato1 mediumdiced
- frozen corn1 cupthawed
- thick & chunky salsa3/4 cup
- 1/4 cup
- 1/4 cup
- 1 1/2 teaspoons
- 1 teaspoon
- 1/2 teaspoon
Method
1
Rinse and drain the kidney beans, black beans, and garbanzo beans in a fine-mesh strainer, allowing excess liquid to fall away.
2
Slice the celery ribs crosswise into thin half-moons and dice the medium red onion into small, uniform pieces.
3
Dice the medium tomato into 1/4-inch cubes, removing excess seeds and juices if a less watery salad is preferred.
4
Thaw the frozen corn by running it under cool water or placing it in a fine-mesh strainer for 5 minutes, then drain thoroughly.
5 minutes
5
Whisk together the vegetable oil, lime juice, chili powder, ground cumin, and salt (if using) in a small bowl to create the vinaigrette; set aside.
6
Combine the drained kidney beans, black beans, and garbanzo beans in a large mixing bowl.
7
Add the sliced celery, diced red onion, diced tomato, and thawed corn to the bean mixture.
8
Pour the thick and chunky salsa over the vegetables and beans, stirring gently to distribute evenly.
9
Pour the prepared vinaigrette over the salad and fold all ingredients together using a rubber spatula until fully combined.
10
Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld before serving.
15 minutes