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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Blanco Bean Salad Recipe

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This recipe for Blanco Bean Salad is from Sheralyn's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 c fresh corn kernels (or frozen, thawed)
3 tbsp olive oil, divided
Coarse salt and fresh ground pepper
1+ tbsp chipoltes in adobo
1 16-oz can black beans, drained and rinsed
1 15-oz can white beans, drained and rinsed
1 c chopped red bell pepper
3/4 c chopped onion
Steamed new potatoes, quartered
DRESSING
2 tbsp fresh lime juice
3 large cloves garlic, minced
1 jalapeņo, seeded and minced
1 tbsp minced fresh oregano
1 1/2 tsp (+/-) ground cumin
Mayonnaise
Sugar (if needed, to taste)
Directions:
Directions:
Saute corn in 1 or 2 tablespoons olive oil. After 1 or 2 minutes, add salt and pepper. When almost browned, add chipoltes and cook 3 to 5 minutes longer. Set aside to cool. Combine beans, bell pepper, onion and potatoes, and mix well. Stir in the cooled corn mixture. Then combine all dressing ingredients and toss with salad. Season again with salt and pepper, adding sugar if needed.
Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
This may be made 2 days ahead and kept covered in the refrigerator. Serve as a salad, or as an appetizer with chips or crackers.

 

 

 

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