Southwestern Three-Bean Salad

Southwestern Three-Bean Salad

Ingredients:

2 medium carrots – 1/8” thick
1 medium red onion – 1/8” thick
1 ear shucked corn
1/2 of 15 ounce can black beans, rinsed and drained
1/2 of 15 ounce can white beans, rinsed and drained
1/2 of 15 ounce red pinto (kidney) beans, rinsed and drained
2 cups packed arugula
3 Tbsp olive oil for brushing vegetables
4 Tbsp vinaigrette for arugula
Remaining vinaigrette for beans and vegetables

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Dressing:

1/3 cup Fresh lime juice
3 Tbsp orange juice
1 Tbsp snipped fresh cilantro or parsley
1/2 tsp fresh minced garlic
3/4 tsp ground cumin
1/4 cup extra virgin olive oil

Combine all ingredients in a screw top jar. Cover; shake well.

Directions:

Brush vegetables with olive oil. Grill carrots, corn, and onions on hot grill; when vegetables cool dice carrots and onion, remove corn from ear. Set aside.

Combine beans and vegetables. Pour all but 4 Tbsp of vinaigrette over beans and vegetables; Season with salt and pepper and toss to coat. Chill, covered, in refrigerator at least 2 hours up to 2 hours, stirring occasionally. Pour 4 Tbsp vinaigrette over arugula and toss. Serve arugula over beans and vegetables.

For this and other delicious healthy recipes: http://www.deborah.org/consumer/jimcoleman/recipeindex.html

Many with videos.


Enjoy - this looked delish!
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