The Pioneer Woman Tasty Kitchen
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Summer Bean Salad

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

One of the most versatile recipes ever! This refreshing salad is easy and pantry friendly! Below is my favorite combination!

Ingredients

  • 1 can (15 Oz. Size) Black-Eyed Peas
  • 1 can (15 Oz. Size) Cannellini Beans
  • 1 can (15 Oz. Size) Black Beans
  • 1 can (15 Oz. Size) Fresh Corn
  • 1 whole Mango
  • 3 stalks Green Onions
  • 1 bunch Cilantro
  • ½ cups Light Extra Virgin Olive Oil
  • ½ cups Apple Cider Vinegar
  • 4 Tablespoons Sugar
  • 3 cloves Garlic
  • 1 whole Lime, Juiced And Zested
  • ½ teaspoons Cumin
  • ½ teaspoons Red Pepper
  • 2 dashes Kosher Salt
  • ½ teaspoons Ground Pepper

Preparation

In a large colander, dump cans of beans and corn and rinse. Once drained, move to large bowl. Add cubed mango, chopped onion and chopped cilantro.

In a small bowl, whisk together oil, vinegar, sugar, crushed garlic, lime juice and zest and spices. Adjust spices to taste, adding a little more or little less depending on how spicy or sweet you want the salad.

Pour dressing over ingredients in large bowl and toss.

This salad can be served as a side or with tortilla chips. It can be chilled or served room temp.

You can substitute your favorite beans (red kidney, navy, etc.) instead of the ones above. I have also used canola oil, red onion and red wine vinegar on different occasions and had good results.

Enjoy!

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Rebecca on 5.19.2011

Just made this for a cookout tonight and had to MAKE myself stop eating it. The dressing is great on a regular salad and would probably be awesome on chicken as well. We will definitely keep this on hand all summer long!

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