Bean Salad

Name: Bean Salad
Cuisine: American, TexMex
Ingredients: 2 cups assorted Dakota's Pride Beans (pinto, northern, kidney and/or black); 2 cups Season's Choice Super Sweet Corn, thawed; 1 green bell pepper, diced; 1/2 red bell pepper, diced; 4 green onions, thinly sliced; 1/2 cup Tuscan Garden White Vinegar; 1/2 cup Carlini Extra Virgin Olive Oil; 1/3 cup Baker's Corner Light Brown Sugar; 3 tablespoons Burman's Hot Sauce; Stonemill Iodized Salt, to taste; Stonemill Ground Black Pepper, to taste; 1 avocado, chopped; 1/4 cup chopped cilantro; 3 hearts of romaine, chopped or 16 ounces Priano Bronze Cut Pipe Rigate Pasta, cooked

7 steps

Updated at: Thu, 17 Aug 2023 02:31:53 GMT

Nutrition balance score

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Ingredients

0 servings

2 cupsPride Beans

assorted, pinto, northern, kidney and/or black

0.5red bell pepper

diced

4green onions

thinly sliced

½ cupWhite Vinegar

½ cupExtra Virgin Olive Oil

⅓ cupLight Brown Sugar

ner

3 tablespoonsHot Sauce

¼ cupcilantro

3 heartsromaine

chopped 16 ounces Priano Bronze Cut Pipe Rigate Pasta, cooked

Instructions

Step 1

Prep Time

Step 2

30 minutes (plus 3 hours to chill)

Step 3

Servings

Step 4

Step 5

In a medium bowl, combine first 5 .

Step 6

In a small bowl, combine vinegar, oil, brown sugar and hot sauce. Season to taste with salt and pepper. Add to vegetable mixture, stir to combine and refrigerate for at least 3 hours or overnight.

Step 7

Add avocado and cilantro. Toss with romaine lettuce or cooked pasta. Serve immediately.