Red, White and Black Bean Salad

Name: Red, White and Black Bean Salad
Total time: 500
Yield: 8
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

Recipe by gtsdls1 from allrecipes.com

Lunch 8 Hr. 20 Mins.

Ingredients

8 servings

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1 ½ cups frozen corn kernels
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¼ cup cider vinegar
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3 tablespoons lime juice
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2 cloves garlic
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1 ½ teaspoons ground cumin
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1 tablespoon Dijon mustard
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1 teaspoon ground black pepper

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½ teaspoon salt
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¾ cup extra-virgin olive oil
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¼ cup fresh cilantro
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1 (15 ounce) can black beans, rinsed and drained
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1 (15 ounce) can butter beans, rinsed and drained
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1 cup chopped red onion
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1 ½ cups chopped red bell pepper

Instructions

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.