Ingredients with Measurements:
- 1 can of black beans, drained and rinsed
- 1 can of kidney beans, drained and rinsed
- 1 can of corn, drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup of fresh cilantro, chopped
- 1/4 cup of olive oil
- 1/4 cup of red wine vinegar
- 1 tablespoon of honey
- 1 teaspoon of ground cumin
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the black beans, kidney beans, corn, red bell pepper, green bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, red wine vinegar, honey, cumin, salt, and pepper.
3. Pour the dressing over the bean mixture and toss to combine.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled.
10 minutes preparation time, 30 minutes refrigeration time
Temperature: Serve chilled
Serving size: 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 9g
Substitutions for ingredients:
- You can use any type of beans you prefer, such as pinto or navy beans.
- If you don't have fresh cilantro, you can use dried cilantro or parsley.
- You can use apple cider vinegar instead of red wine vinegar.
- If you don't have honey, you can use maple syrup or agave nectar.
Variations:
- Add diced avocado for a creamy texture.
- Add diced mango for a sweet and tangy flavor.
- Add diced jalapeno for a spicy kick.
- Add cooked quinoa for a protein boost.
Tips and tricks:
- Make sure to rinse the beans and corn well to remove any excess salt or preservatives.
- You can make this salad ahead of time and store it in the refrigerator for up to 3 days.
- Serve this salad as a side dish or as a main dish by adding grilled chicken or shrimp.
Storage instructions:
- Store the leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on a platter.
- Garnish with additional cilantro or parsley.
Garnishes:
- Fresh cilantro or parsley
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Serve this salad with a side of rice or quinoa.
Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too wet, drain off any excess liquid.
Food safety advice:
- Make sure to rinse the beans and corn well to remove any excess salt or preservatives.
- Store the leftover salad in an airtight container in the refrigerator for up to 3 days.
Food history:
- This salad is inspired by the flavors of the Caribbean, which is known for its use of fresh ingredients and bold spices.
Flavor profiles:
- This salad is sweet, tangy, and slightly spicy.
Serving suggestions:
- Serve this salad as a side dish or as a main dish by adding grilled chicken or shrimp.
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