Ingredients for Tangy Southwestern Bean Salad
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon honey
- Brown Mustard
- Garlic Cloves
- 1 (15-ounce) can black beans (rinsed and drained)
- Garbanzo Beans
- Red Pepper
- Celery
- Onion
- Hot Sauce
- Lime, Juice Of
- Fresh Cilantro
- Fresh Dill
- Fresh Parsley
- Balsamic Vinaigrette
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How to Make Tangy Southwestern Bean Salad
- In a small bowl, whisk together 1/4 cup balsamic vinegar, 1/4 cup olive oil, 2 cloves minced garlic, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- In a large bowl, combine 1 (15-ounce) can black beans (rinsed and drained), 1 (15-ounce) can kidney beans (rinsed and drained), 1 (15-ounce) can corn (drained), 1 red bell pepper (diced), 1 green bell pepper (diced), 1/2 cup chopped red onion, 1/2 cup chopped cilantro, 1/4 cup chopped dill, and 1/4 cup chopped parsley (optional).
- Pour 1 cup of the prepared balsamic dressing over the salad ingredients. Toss gently to combine.
- Taste and adjust seasoning as needed. Add more dressing if desired.
- Cover and refrigerate for at least 30 minutes before serving. The flavors will deepen and blend beautifully if allowed to sit longer (even better the next day!).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
11g
Fat
7g
Carbs
15g
