Southwestern Three Bean Salad
Prep Time: 2 hr 10 min
Cook Time: 10 min
Total Time: 2 hr 20 min
Servings: 4
RECIPE INGREDIENTS
- 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
- 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
RECIPE DIRECTIONS
- First prepare the vinaigrette by whisking 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