THE RECIPE JOURNAL · Side Dish
Three-Bean Salad: Red, White, and Black
This colorful salad is a refreshing and nutritious way to enjoy a variety of beans in one dish. Perfect for picnics or light lunches, it’s easy to make and packed with vibrant flavors and textures.
FROM THE KITCHEN • Three-Bean Salad: Red, White, and Black
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Curry for Wedding Festivities
Something delicious to watch next.
01
Step 1
Start by microwaving the corn in a microwave-safe dish for about 2 to 3 minutes, just until it’s heated through. Drain any extra liquid and let it cool completely. Meanwhile, blend together the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro until everything is well combined. Once the corn has cooled, toss it with the black beans, butter beans, red onion, and red bell pepper in a big bowl. Pour the dressing over the salad and mix everything together. Pop it in the fridge overnight to let the flavors meld, and be sure to bring it to room temperature before serving for the best taste.
Why you’ll love it
This salad is colorful, nutritious, and packed with protein and fiber. It offers a great balance of flavors and textures, making it both satisfying and refreshing. It’s perfect for a quick meal or a healthy side dish.
How to serve
Serve this salad chilled alongside grilled meats or as part of a picnic spread. It also works well as a topping for tacos or wrapped in lettuce leaves for a light lunch. Adding some crumbled feta or avocado can make it even more delicious.
Storage & leftovers
Store the salad in an airtight container in the refrigerator. It will keep well for up to 3 days but tastes best when eaten fresh. Stir before serving to redistribute the dressing.
