Corn and bean salad with tomato vinaigrette
A refreshing salad made with sweet corn kernels, mixed beans, cherry tomatoes, red onions, and a tangy tomato vinaigrette.
Ingredients
Instructions
Prepare the tomato vinaigrette
In a blender or food processor, combine the cherry tomatoes, red wine vinegar, garlic, and Dijon mustard. Blend until smooth.
With the blender running on low, slowly drizzle in the olive oil until the vinaigrette is emulsified and well combined.
Season with salt and pepper to taste. Set aside.
Assemble the salad
In a large mixing bowl, combine the corn kernels, beans, diced bell peppers, chopped red onion, and fresh cilantro or parsley.
Drizzle the tomato vinaigrette over the salad ingredients. Toss gently to ensure all ingredients are well coated with the vinaigrette.
Season the salad with salt and pepper to taste. Adjust seasoning if necessary.
Serving
Transfer the corn and bean salad to a serving bowl or platter.
Garnish with additional chopped cilantro or parsley if desired.
Serve immediately, or refrigerate for an hour to allow the flavors to meld.
Notes
The salad can be served chilled or at room temperature.
This is a refreshing and vibrant dish that's perfect for gatherings or as a side to grilled meats and fish.
Source
Food in U.S.A.