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Bean & Corn Salad with Lime Vinaigrette

Super-fast and simple to make, this is a high-protein side, or a delicious topping for a bed of romaine lettuce.

This yummy, simple recipe is from Crepes of Wrath.

 

Bean and Corn Salad with Lime Vinaigrette
 
Recipe type: Salad
Ingredients
  • 4 cloves garlic, roasted and minced
  • 1 tsp olive oil
  • 1 tsp balsamic vinegar
  • ½ an onion, diced
  • 1 (14 oz) can black beans, rinsed and drained
  • 1 (14 oz) can garbanzo beans, rinsed and drained
  • 1 (14 oz) can kidney beans, rinsed and drained
  • 1 cup edamame (soy beans), cooked according to package directions
  • 1 cup corn, frozen (cooked according to package directions) or canned (rinsed and drained)
  • For the dressing:
  • juice of 1 lime (or 2 tbsp bottled lime juice)
  • 3 tbsp olive oil
  • 2 tsp red wine vinegar
  • ½ tsp fresh or dried thyme
  • ¼ tsp (or more) cracked black pepper
Instructions
  1. Preheat the oven to 375 degrees.
  2. Peel your garlic cloves and place them on a baking sheet, then brush with the olive oil and balsamic vinegar. Roast in the oven for 15 minutes or so, until golden. Set aside to cool.
  3. Dice onion and add it to a large bowl. Add in minced, roasted garlic, too.
  4. Add in your drained and rinsed beans and corn.
  5. Whisk together the vinaigrette ingredients, taste for seasoning, and add to the salad.
  6. Toss to evenly coat and allow to sit in the fridge for at least 30 minutes before serving.

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