Recipe courtesy of Curtis Aikens
Corn and Bean Salad with Curtis' Chili Dressing
- Level: Easy
- Yield: 4 servings
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
- 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.
