Colorful Bean Salad with Red, White, and Black Beans

Ingredients

• 1 ½ cups frozen corn kernels
• ¼ cup cider vinegar
• 3 tablespoons lime juice
• 2 cloves garlic
• 1 ½ teaspoons ground cumin
• 1 tablespoon Dijon mustard
• 1 teaspoon ground black pepper
• ½ teaspoon salt
• ¾ cup extra-virgin olive oil
• ¼ cup fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can butter beans, rinsed and drained
• 1 cup chopped red onion
• 1 ½ cups chopped red bell pepper

Directions

Microwav the corn in a microwave-safe dish for about 2 to 3 minutes until it’s warmed through. Drain any extra liquid and let it cool completely. While the corn is cooling, blend together the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro until everything is well combined. In a large bowl, mix the cooled corn with the black beans, butter beans, red onion, and red bell pepper. Pour the dressing over the salad and give it a good toss to coat everything evenly. Pop the salad in the fridge overnight to let the flavors meld. Before serving, take it out and let it come up to room temperature for the best taste.