Corny Bean Salad
a light dinner or lunch, or pair with your favorite protein for a main meal. This recipe is also a fan favorite at parties and summer picnics
Ingredients
- 2 ears fresh corn-on-the- cob ( or substitute equivalent amount frozen or canned corn. These options will not have the same crunch)
- 1 red pepper, seeded and chopped
- 1 1 orange pepper, seeded and chopped
- 1 small red onion, diced
- 3 ribs celery including leaves, diced small
- 1 jalapeno pepper, seeded and diced
- 1 can black beans, drained and rinsed
- 1 can Great Northern beans, drained and rinsed
- 1/2 cup apple cider vinegar
- fresh herbs to taste , chopped
- salt and pepper, to taste
Instructions
- Directions: Using a sharp knife, carefully remove the corn from the cob and put into a large bowl . Add the rest of the ingredients to the bowl and toss to combine. Toss with the vinegar and herbs, salt and pepper. Marinate in the refrigerator for at least 1 hour before serving. The longer you marinate the more intense the flavors will become. Serve at room temperature. Any beans can be substituted and any combination of colorful peppers can be used. This is a make it your way salad.