Two-Bean and Corn Salad
"I run my own salon, and I’m an instructor at a cooking school," writes Sandy Ercolano of Ridgewood, New Jersey. "It seems that I’m always in the kitchen. At home I cook meals and come up with recipes for my classes. My son Andrew appears to have inherited my culinary interest. He likes to lend a hand with the cooking, especially with desserts. Unfortunately, he’s not as interested in helping with the cleanup."
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
American
Salad
Bean
Side
No-Cook
Corn
Bell Pepper
Summer
Jalapeño
Cilantro
Bon Appétit
Sugar Conscious
- 1/3 cup olive oil
- 1 teaspoon ground cumin
- 2 tablespoons balsamic vinegar
- 1/3 cup chopped fresh cilantro
- 1 cup chopped red onion
- Carbohydrate 34 g(11%)
- Fat 10 g(15%)
- Fiber 8 g(34%)
- Protein 9 g(18%)
- Saturated Fat 1 g(7%)
- Sodium 296 mg(12%)
- Calories 259
Preparation Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally.
Preparation Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally.
