Red Bean and Corn light Salad

You will be pleasantly surprised by the well balanced and delicate taste of this salad prepared without oil.
Please wait...

Rate this!

Share

Share on facebook
Share on twitter
Share on pinterest
Share on email

You will be pleasantly surprised by the well balanced and delicate taste of this salad prepared without oil. It can be served immediately after preparing it, but is tastier if it marinates at least 8 hours in the fridge. You can only use red pepper, just use one rather than half. I sometimes replace green onions with red onions

Servings: 4

Prep Time20 mins

Vinaigrette
 2 cloves of garlic, chopped finely
 3 tbsp rec wine vinegar
 1 tsp fresly squeezed lemon juice
 1/2 tsp sugar
 Freshly ground black pepper
The Vegetables
 1-19 oz can of red beans or same amount of cooked beans
 2 cups cooked corn niblets
 1 large celery rib, chopped
 Half a green pepper, chopped
 Half a red pepper, chopped
 1/4 cup chopped scallion or red onion

1

In a medium bowl, mix the garlic, vinegar, lemon juice, sugar and pepper.

2

Add remainingi ingredients, stir and refrigerate for 8 to 24 hours.

Ingredients

Vinaigrette
 2 cloves of garlic, chopped finely
 3 tbsp rec wine vinegar
 1 tsp fresly squeezed lemon juice
 1/2 tsp sugar
 Freshly ground black pepper
The Vegetables
 1-19 oz can of red beans or same amount of cooked beans
 2 cups cooked corn niblets
 1 large celery rib, chopped
 Half a green pepper, chopped
 Half a red pepper, chopped
 1/4 cup chopped scallion or red onion

Directions

1

In a medium bowl, mix the garlic, vinegar, lemon juice, sugar and pepper.

2

Add remainingi ingredients, stir and refrigerate for 8 to 24 hours.

Red Bean and Corn light Salad

Hi, I'm Micheline

Share your ideas and comments with  me and other visitors

Leave a Reply

Your email address will not be published.

Delicious recipes straight to your inbox!

Subscribe to my Newsletter

You will also like

Cooking with black garlic

Its taste, very different from fresh garlic, is slightly acidic reminiscent of the flavor of balsamic vinegar with aromas of molasses, mushroom, candied fruit and chocolate.

Couscous Salmon Salad

Couscous Salmon Salad

This salad has a refreshing tangy taste. It is quickly prepared with a can of salmon, a lemon vinaigrette, capers and couscous.

Salade de crevettes nordiques aux tomates

Tomato shrimp salad

To learn more about tomatoes, Read: Cooking with tomato   When fresh local or my garden tomatoes are in abundance

Cooking with Micheline