Saturday, July 4, 2009

dn's Lazy Mixed Bean And Corn Salad

A few years ago, I was watching the CBS Early Show (as I often do) and saw a recipe that sounded very tasty. It was for a "Three-Bean and Corn Salad with Cider Vinaigrette". I didn't get all the ingredients or instructions written down fast enough, so went to a local library and had someone there help me find the recipe on line and print it.

I did make it - once - and it was very good but, it turned out to be a more complicated recipe than I had thought as all three of the beans that were used had to be cooked separately first. Each type took 30-45 minutes to cook, so with three pots steaming away on the stove, this really wasn't a great recipe to make for a salad on a warm day.

There had to be a simpler way to do this that would taste just as good. I've tried various versions over the years and there are a couple of recipes that I found to be quite good; "Southwestern Bean Salad" and "Southwest Salad". They just lacked that extra something of the original.

So, I went exploring the canned bean aisle at my local grocery stores. I have discovered a few variations that will work fairly well with the original recipe. Here then are two simplified versions of this recipe with some variations thrown in for good measure.

dn's Lazy Mixed Bean And Corn Salad

1 540ml can No Name Mixed Beans (or brand equivalent)
1/2 cup frozen kernal corn, thawed and drained
1/2 cup chopped red pepper
1/3 cup chopped green onion
1/3 cup chopped celery
1/3 cup fresh chopped cilantro
Dressing
2 Tablespoons oil (corn or canola)
1 Tablespoon Cider vinegar
3 Tablespoons salsa (mild)
1/4 teaspoon cumin
1 teaspoon minced/chopped garlic (bottled type)
salt and pepper to taste

- drain beans, rinse well. Allow excess liquid to drain off thoroughly while preparing the other ingredients
- In a large bowl, combine the corn, red pepper, green onions and celery. Set aside.
- In a small bowl combine the dressing ingredients except salt and pepper.
- Add the drained beans to the other veggies in the larger bowl and stir gently to combine.
- Stir in the dressing and the cilantro. Add salt and pepper IF necessary!
- Cover and marinade in the fridge for several hours or overnight
- Stir before serving
This salad makes about 3 1/2 - 4 cups and will serve 6 - 8 half cup portions.
Can be kept in the fridge for several days.Very tasty!!!

Variations:
- If you can't find a mixed bean version, you can use a marinated bean salad. Just drain all the liquid and rinse the beans several times to remove as much of the marinade as possible, then drain well. Proceed with recipe as above.
- If you are making the original recipe for a crowd of 12-15 people then I would suggest buying a can each of black beans, kidney beans and white kidney beans. Drain and rinse the beans thoroughly. Double the remaining ingredients. and make according to the above directions.

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dn's Lazy Bean and Corn Salad

1 398ml/14oz President's Choice Southwestern Bean Medley (or brand equivalent) - undrained
1/3 cup frozen kernal corn, thawed and drained
1/3 cup chopped red pepper
1/4 cup chopped green onion
1/4 cup chopped celery
1/4 cup fresh chopped cilantro

Dressing
1 Tablespoons oil (corn or canola)
1 1/2 teaspoon Cider vinegar
1 Tablespoon salsa (mild)
pinch cumin
1/2 teaspoon minced/chopped garlic (bottled type)
salt and pepper to taste - may not be needed

Combine all the salad ingredients. Mix all the dressings ingredients together and stir gently with the rest of the ingredients. Chill several hours or overnight. Stir before serving. Serves 4.

Enjoy!

dn

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