Fresh Corn and Two Bean Salad
This is a great three bean salad substitute. I don't like canned green beans, and sometimes I'm too lazy to steam some, espically in the hot summer months.
- Preparing Time: 15 minutes
- Total Time: 2 hours and 15 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains honey
dairy free
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1 stalk celery chopped
- 1/2 cup red wine vinegar
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon honey
- 1/4 teaspoon fresh ground pepper
- dressing:
- 1/4 cup red onion diced
- 1/3 cup chopped parsley
- 1 (15 ounce) can garbanzo beans drained and rinsed
- 1 (15 ounce) can kidney beans drained and rinsed
- 2 white corn on the cobb corn cut from cobb (raw or cooked).
- Carbohydrate 39.6331514012855 g
- Cholesterol 0 mg
- Fat 5.1460418490144 g
- Fiber 0.253229087789803 g
- Protein 0.190833225189909 g
- Saturated Fat 0.382433751149143 g
- Serving Size 1 1 Serving (70g)
- Sodium 6.67318485750727 mg
- Sugar 39.3799223134957 g
- Trans Fat 0.074970747761456 g
- Calories 201 calories
In a bowl, gently mix the garbanzo beans, kidney beans, onions, corn and celery. In a separate bowl, whisk together the vinegar, oil, honey, garlic powder, black pepper, onion powder, salt. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, mixing occasionally.
