This is a quick and colourful summery salad you can serve at any time, as a side dish and as a standalone meal. It’s easy and appetizing and full of flavour. And, as it’s Labour Day, you should take a break, and enjoy this simple salad.
Start with your beans. Crack open a can each of black beans, red kidney beans, and white navy beans. Or whatever beans you like, really. Drain them and give them a rinse in a colander. Set that aside while you chop up some veg.
Chop up 2 red peppers into whatever size you think is appropriate for a bean salad. Who am I to tell you what to do?
Do the same with 2 jalapeños. Be careful not to touch your eyes while you’re doing this. I like to mince mine up super fine.
Chop up as well 1 red onion.
And slice up about 4 green onions.
Huck all those things in a bowl with your beans, and add to that about 1 1/2 cups frozen corn kernels.
For the dressing, start by mincing up a huge bunch of fresh cilantro.
Drop that in a bowl with a few cloves minced garlic and the juice and zest of 1 lime.
Add to that 2 tablespoons granulated sugar, a dash of salt and pepper, another dash of hot pepper sauce, and 1 tablespoon ground cumin.
Mix that all together, then add in 1/2 cup olive oil and 1/2 cup red wine vinegar.
Dump that on top of your salad and toss until well combined.
This salad is best if you cover it and leave it in the fridge overnight to let the flavours mingle. Serve it cold.