Salad of two types of beans

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 311, total fat 15 G., saturated fats 2 G., proteins 11 G., carbohydrates 37 G., fiber 11 G., cholesterol 0 mg, sodium 667 mg, sugar 4 G.

This colorful salad of two types of beans, corn, hot and sweet peppers in a tart dressing is perfect for a picnic. You can also serve it as a dip with corn chips for easy picking and enjoyment. The key is to make sure the chopped vegetables are the same size as the beans and corn.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 tablespoons apple cider vinegar
1/4 cup finely chopped pickled jalapeño + 2 tablespoons brine
2 teaspoons of honey
0.5 cup + 2 tablespoons extra-virgin olive oil
2 x 425g cans black-eyed beans, rinsed
2 x 425g cans black beans, rinsed
2 cups frozen corn, thawed
1 cup coarsely chopped fresh cilantro
8 green onions, chopped
4 plum tomatoes, seeded and chopped
2 red bell peppers, stemmed, seeded and finely chopped

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: black-eyed beans, corn, black beans, sweet pepper, plum tomatoes, apple cider vinegar, jalapeno pepper, honey

Cooking the dish according to the recipe:

In a large bowl, combine the vinegar, jalapeño brine, honey, 1/2 teaspoon salt, and a few grinds of black pepper. Stir in the oil until the dressing is smooth.
Add all the beans, corn, cilantro, pickled jalapeño, green onions, tomatoes, and bell peppers. Toss to coat with the dressing. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour to allow the flavors to meld before serving.

Categories:

recipe / Calorie content of prepared meals / Picnic / Summer dishes / Main courses / Side dishes / Vegetables and mushrooms / Salads / Salads with beans / Food Network - recipes / Tex-Mex