This 3 Bean Salad is madly flavorful and simple to make. It is one of my go-to plans each time I have organization or need to carry a dish to a potluck or occasion. This bean serving of mixed greens is a definitive peaceful, make-ahead, vegan, swarm satisfying side dish you should have in your collection.
Stuffed with vegetables and protein-rich beans, this Three Bean Salad is likewise impeccable filled in as a light lunch. Include a few warm tortillas and you are set! This Mexican plate of mixed greens can likewise be filled in as a starter or gathering plunge with firm tortilla chips. Much the same as the famous Texas Caviar, this flavor stuffed dish will be a hit at any gathering!
I have refreshed this post to give you more bits of knowledge, data and to respond to certain inquiries I get posed regularly. Same photographs and same scrumptious formula!
- 1 12 ounces bag frozen corn or 2 to 3 ears of fresh corn
- 1 (15 ounces) can black beans, drained and rinsed
- 1 (15 ounces) can kidney beans, drained and rinsed (I used light red)
- 1 (15 ounces) can great northern beans, drained and rinsed (you can use canellini beans as well)
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 jalapeño or serrano chili, seeded and diced (optional)
- 1/4 cup fresh cilantro, chopped
- 1-2 avocado, chopped
- For the Citrus Vinaigrette
- 1/2 cup olive oil
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ancho chili powder (or any other chili powder)
- extra chopped cilantro (optional)
- TO PREPARE THE CORN
- METHOD #1: On a Cast Iron Skillet or Regular Skillet (frozen corn)
- Heat a 10 inch cast iron skillet over medium hot heat. When hot, add the corn kernels in a single layer and cook for about 3-4 minutes. Stir and cook until the corn is charred. You may have to repeat this process until all the corn is nicely charred.
- METHOD #2: On a grill (on the cob)
- Shuck and clean the corn. You don't have to worry about removing every piece of silk as it will burn on the grill. Heat your grill to medium hot. Place the corn directly on the grill. Grill turning occasionally for about 10 minutes or until charred and cooked through.
- METHOD #3
- Defrost the corn and use it as is.
- To Make the Citrus Vinaigrette
- In a small bowl whisk together the oil, lime juice, red wine vinegar, lemon juice, honey, minced garlic, ground cumin, salt, pepper and chili powder and cilantro. You can also put all the ingredients in a lidded jar and shake!
- Assemble the Salad
- In a large bowl combine the corn, beans, bell pepper, onions and jalapeño (if using).
- Pour the Vinaigrette over the beans and vegetables. Mix well to combine. At this point, you can serve it (just fold in the chopped avocado gently), or you can refrigerate for a few hours. The flavors will develop as the salad sits. Just add the avocado before serving.
- Taste and adjust seasoning. Garnish with extra chopped cilantro, if desired.
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