Meatless Monday: Bean Salad
By: Leah Rodrigues
Published: February 25, 2013

Clean out your pantry and make this delicious bean salad.  When we have nothing left in the fridge, it's time to turn to your pantry for inspiration.  Canned beans and corn are must-have staples.  For this recipe, a variety of beans are mixed in a champagne vinaigrette flavored with lime, garlic and jalapeno.  This dish gets better as it sits and the flavors meld together.
Bean Salad
Ingredients:



1 cup fresh, or thawed frozen corn
1 cup black beans, rinsed and drained
1 cup kidney beans, rinsed and drained
1 cup pinto bean, rinsed and drained
1 cup black eyed peas, rinsed and drained
1 large or 2 small tomatoes, diced
1/2 jalapeno pepper, minced
1/4 large red onion, diced
1 large garlic clove, minced
1/4 cup champagne vinegar
2 tablespoons extra virgin olive oil
1/4 cup lime juice
				1 teaspoon cilantro 

Directions:




In a large bowl, whisk vinegar, oil, lime juice, and garlic together. Rinse and drain all of your beans. Add to dressing. Add in the tomatoes, jalepeno, onion, and cilantro. Stir to combine. Refrigerate for 8 hours to allow the flavors to marry.

Directions:




In a large bowl, whisk vinegar, oil, lime juice, and garlic together. Rinse and drain all of your beans. Add to dressing. Add in the tomatoes, jalepeno, onion, and cilantro. Stir to combine. Refrigerate for 8 hours to allow the flavors to marry.