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White Bean Salad

Ingredients
  Frozen whole kernel corn 1 Cup (16 tbs), thawed
  Frozen wholekernel corn 1 Cup (16 tbs), thawed
  Canned white kidney beans 4 Ounce, rinsed, drained (cannellini)
  Cherry tomatoes 6 , cut into quarters
  Diced red bell pepper 3 Cup (48 tbs)
  Red bell pepper 3 Cup (48 tbs), diced
  Scallions 1⁄3 Cup (5.33 tbs), sliced (green onions)
  Sliced green onions 1⁄3 Cup (5.33 tbs) (Scallions)
  Radishes 1⁄4 Cup (4 tbs), chopped
  Chopped radishes 1⁄4 Cup (4 tbs)
  Green chili pepper 2 Tablespoon, seeded and minced
  Green chili pepper 2 Tablespoon, seeded, minced
  Red wine vinegar 4 Teaspoon (1 tablepsoon plus 1 teaspoon)
  Olive oil 2 Teaspoon
  Freshly squeezed lime juice 2 Teaspoon
  Lime juice 2 Teaspoon, squeezed
  Garlic 1 Clove (5 gm), minced
  Taco seasoning 1 Dash
  Torn lettuce leaves 2 Cup (32 tbs)
  Lettuce leaves 2 Cup (32 tbs), torn
Directions

MAKING
1.Take a medium mixing bowl and add in all the ingredients but not the lettuce leaves. Toss well.
2.Refrigerate covered for a minimum of 30 minutes.

SERVING
3.Take a serving platter and line it with lettuce.
4. Spoon in the bean mixture over the lettuce layer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Bean
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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Average: 4.2 (12 votes)