Southwestern Two-Bean Salad

Pinto and black beans are a flavorful duo in a new version of a marinated bean salad. When we make it, we opt to use two cans of black beans and one can of pinto beans.



1/2 cup white vinegar
1/4 cup vegetable oil
1 Tbsp sugar
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper

2, 15-oz cans pinto beans, drained & rinsed
15-oz can black beans, drained & rinsed
15.25-oz can whole kernel corn, drained
1 large red bell pepper, chopped
1/2 cup red onion, finely chopped
2 jalapeño peppers, seeded & finely chopped (1/4-1/3 cup)
1/4 cup fresh cilantro, snipped



For dressing, whisk together vinegar, oil, sugar, cumin, oregano, salt and black pepper in Small Batter Bowl using Stainless Steel Whisk; set aside.

For salad, drain and rinse beans using large Colander. Place beans in large Colander Bowl. Drain corn. Chop bell pepper using Chef’s Knife; add corn and bell pepper to beans.

Chop onion and jalapeño peppers using Food Chopper. Snip cilantro using Kitchen Shears. Add onion, jalapeño peppers, cilantro and dressing to bean mixture. Mix gently. Cover and refrigerate 2-3 hours to allow flavors to blend.



12 servings



Pampered Chef, Casual Cooking

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