June 25, 2013

Versatile Bean Salad

A few times each year we have Paul's team over for dinner.  I usually try to have tasty, home-cooked foods that college students will enjoy yet are still a little on the healthy side. Additionally, we host small group at our house two Sundays each month. We have a loosely organized pot luck dinner and I'm always trying new recipes. To be honest, I often take the opportunity to try a recipe that I think Paul might not love so I won't be stuck with a ton of leftovers!!

Anyway, the last time that I had the team over and last Sunday for small group I made this Bean Salad. (Adapted from here). It's super easy, relatively affordable and pretty versatile. It can be served as a side dish, as a dip with tortilla chips or (as shown below) as a topping on top of a salad with a few crushed up tortilla chips. A few people asked for the recipe so - here ya go!

Three Bean Salad

2 cans black beans, rinsed and drained
1 can red beans, drained and rinsed
1 can pinto beans, drained and rinsed
2 cups frozen corn, thawed
3/4 cup red onion, very finely minced
3/4 cup carrot, very finely minced
1 jalapeno, very finely minced
Large handful cilantro, minced
2/3 cup olive oil
3 Tbsp lemon juice
3 cloves garlic
3 Tbsp apple cider vinegar
1 teaping tsp cumin
1/2 tsp salt

Combine beans, corn, onion, carrot, and jalapeno in a large bowl. In a small bowl, whisk together the remaining ingredients. Pour over bean mixture and cover tightly. Refrigerate a few hours. Stir and serve.

Serves a crowd: Makes 12+ servings!

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