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Recipe courtesy of Curtis Aikens

Corn and Bean Salad with Curtis' Chili Dressing

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    509
    Total Fat
    4
    Saturated Fat
    1
    Carbohydrates
    90
    Dietary Fiber
    29
    Sugar
    9
    Protein
    31
    Cholesterol
    0
    Sodium
    150
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Ingredients

For the salad:

Whole kernels from 4 ears of corn

1 cup cooked red beans

1 cup cooked black beans

1 cup cooked pinto beans

1 cup cooked garbanzo beans

2 medium tomatoes, diced

1 bunch green onions, chopped

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

1/2 small head lettuce, shredded

Chili Dressing:

1/4 cup rice wine vinegar

1 teaspoon olive oil

1 teaspoon chili powder

1/2 teaspoon ground cumin

2 cloves garlic, minced

1/2 Vidalia onion, chopped fine

Directions

  1. In a large bowl combine salad ingredients. In a small bowl whisk together dressing ingredients, toss with salad. Refrigerate for at least 2 hours before serving.

Categories:

Bean Chili Beans and Legumes Chili Salad Recipes Salad Dressing Recipes Lettuce Recipes Corn Recipes Gluten Free Vegan

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1 Review
Add Your Review

aborman

I have been usin this recipe for years! It is a great vegetarian meal or side dish. I took out the lettuce completely, because in my opinion, this tastes even better a day or two after you make it (lettuce would wilt quickly). I also add a bunch of cilantro, which goes perfectly with the dressing. You can also omit whatever beans you do not like like and double up on the ones you do. I add only black and garbanzo beans. If you use the correct spices, you really do NOT need to add salt to this-it has tons of flavor.

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