Cool Beans Salad
Ingredients
- 1 small red onion, sliced in half lengthwise, then sliced paper-thin
- 1 can black beans
- 1 can kidney beans
- 1 can garbanzo beans
- 1 can navy beans
- 1 can white beans
- 2 ears fresh corn, shucked, kernels removed
- 1/2 bunch cilantro leaves, chopped
- 2 pickled jalapeño peppers, minced (optional)
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon ground cumin
- Salt and freshly ground pepper to taste
Instructions
- Soak onion in cold water for 10 minutes. Squeeze onions and dry on paper towels – this will remove some of the sharpness. Drain beans and place in large bowl. Add corn kernels, cilantro and peppers. In a small bowl, whisk together vinegar, olive oil, cumin, salt and pepper. Pour over beans and corn and mix gently but thoroughly. Taste for seasoning. Refrigerate for two hours before serving.
