Sun 23 Jun 2013
This salad from Anne Lindsay’s New Light Cooking is a summer staple at our house. It couldn’t be easier to make: just mix together black beans or kidney beans, chopped red pepper, cooked corn, celery, scallions and cilantro. Toss with a simple vinaigrette and you’ve got a perfect salad for lunch, dinner, picnic or potluck. Be sure to rinse the beans to reduce the sodium. If you don’t like cilantro, try basil or parsley. You can also add feta cheese to make it a heartier dish.
Avoiding Additives and Preservatives
Look for canned beans with no preservatives, such as PC Blue Menu brand. I use Marukan rice vinegar and President’s Choice Old-Fashioned Dijon Mustard.
1 19 oz. can (540 ml) black or kidney beans, drained and rinsed
1 sweet red pepper, chopped
2 cups (500 ml) cooked corn kernels
½ cup (125 ml) chopped celery
¼ cup (60 ml) chopped green onions
2 tbsp (30 ml) chopped fresh cilantro
3 tbsp (45 ml) rice or cider vinegar
1 ½ tsp (7 ml) Dijon mustard
¼ tsp (1 ml) each granulated sugar, salt and pepper
1 tbsp (15 ml) each water and vegetable oil
In bowl, combine beans, red pepper, corn, celery, onions and cilantro.
In small bowl, whisk together vinegar, mustard, sugar, salt and pepper. Whisk in water and oil. Pour over salad and stir to mix.
Can be made a day ahead. Cover and refrigerate.
From Anne Lindsay’s New Light Cooking