Southwestern Three Bean Salad

Extra Virgin
  • 2 carrots
  • 1 red onion
  • 1 cob corn, shucked
  • 3 tbsp Filippo Berio Extra Virgin Olive Oil
  • Half can (15 oz) black beans, rinsed and drained
  • Half can (15 oz) white beans, rinsed and drained
  • Half can (15 oz) kidney beans, rinsed and drained
  • Salt and freshly ground pepper
  • 2 cups packed arugula
  • Vinaigrette:
  • 1/3 cup fresh lime juice
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 3 tbsp orange juice
  • 1 tbsp chopped fresh cilantro or parsley
  • 3/4 tsp ground cumin
  • 1/2 tsp minced garlic
    • Vinaigrette: Whisk together lime juice, olive oil, orange juice, cilantro, cumin and garlic. Reserve 4 tbsp vinaigrette; set aside.

    • Brush carrots, onion and corn with olive oil; grill until tender-crisp. Let cool. Dice carrots and onion; remove corn from cob. Toss with beans and remaining vinaigrette. Season with salt and pepper to taste. Cover and refrigerate for at least 2 hours, stirring occasionally.
    • To serve, toss reserved vinaigrette with arugula; mound over bean mixture.
    • Tip:

      • Vinaigrette can be covered and refrigerated for up to 8 hours; bring to room temperature before continuing with recipe.

      Recipe provided by Jim Coleman, executive chef of Normandy Farm and Coleman Restaurant

    Prep Time

    2 hr 10 min


    Cook Time

    10 min


    Total Time

    2 hr 20 min


    Servings

    4

     


    X

    Categories

    Appetizers & Snacks

    Ingredient: Vegetables

    Cooking Method: Grill

    World Cuisine: American

    Product: Extra Virgin

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