Black & White Bean & Corn Salad |
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Prep Time: 7 Minutes Cook Time: 360 Minutes |
Ready In: 367 Minutes Servings: 10 |
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My DIL's mother shared this recipe with me and of course, I have to post it here! We love these salads that have fresh from the garden tastes. Cook time is chill time. Ingredients:
1 (15 ounce) can great northern beans, drained and rinsed |
1 (15 ounce) can black beans, drained and rinsed |
1 (15 ounce) can whole kernel corn, drained |
2 large tomatoes, diced |
1 large onions or 6 -8 green onions, diced |
2 stalks celery, chopped fine |
fresh parsley, chopped (approx. 1/4 cup) |
red & yellow pepper, diced (optional) |
3 tablespoons extra virgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons sugar (or more, to taste) |
1 1/2 tablespoons balsamic vinegar |
1/4 teaspoon onion powder |
Directions:
1. In large mixing bowl place the rinsed and drained beans, drained corn, diced tomatoes, onions & celery. Toss lightly to mix.
2. In separate bowl, mix together the olive oil, salt, pepper, sugar and onion powder. Mix well for 1 minute. Whisk in vinager.
3. Pour over bean and corn mixture. Mix well.
4. Place in covered storage vessel and chill 4-6 hours or overnight.
5. Stir and garnish with optional red & yellow peppers.
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