cool confetti, corn, and bean salad
I really enjoy a nice cool salad on a summer day, and this one hits the spot! It has a tangy red wine vinegar, brown sugar, oil, salt, and pepper dressing that is to die for. I added black beans for an extra nutty flavor, I like color, so that was an added bonus for this salad.
yield
12 serving(s)
prep time
20 Min
cook time
23 Hr 55 Min
method
Refrigerate/Freeze
Ingredients For cool confetti, corn, and bean salad
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8 cancanned corn, drained
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1/2 lgred onion, diced
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1 lgred bell pepper, diced
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1 lggreen bell pepper, diced
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1 canblack beans, rinsed, and drained
- OIL DRESSING WITH HERBS
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1/2 ccanola oil or vegetable oil
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4 Tbspbrown sugar, firmly packed
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2 tspsalt
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2 Tbspdried oregano
How To Make cool confetti, corn, and bean salad
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1In a rather resealable bowl, add in drained corn and black beans, and chopped bell peppers and onions. -
2Stir and toss with a wooden spoon to incorporate all ingredients.
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3In a smaller Pyrex pouring container, mix up dressing ingredients thoroughly. Pour over salad and refrigerate for 24 hours.
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4The next day, take it out of the refrigerator and toss once more, coating everything with the juices that have probably been settling to the bottom. This is OK, just so it gets coated once again with all the juices.
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5Serve as a side salad or add shredded chicken or drain chunk tuna if you wanna make it more of a meal.
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6Serve. I was going to add diced fresh tomatoes to it or grape tomatoes to add a little more red color to the dish. This is a good idea, but I decided against it. It is optional.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Cool Confetti, Corn, and Bean Salad:
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