My cousin Sakura is famous for this salad. The other day my mom and sister called her almost at the same time to ask for this recipe, and when she served at her house last Saturday I knew I had to share it here on my blog. I started writing this post on Saturday night but then decided to leave it for #MeatlessMonday.
I was inspired to post this after seeing Greg and Katherine’s Roasted Lima Beans with Red Pepper, go check it out. It’s on my to-cook list!
The recipe calls for canned beans which need to be rinsed [place beans in a big colander and rinse under running water] and drained before using. You could also use fresh cooked beans, but having the option to use canned is great for a last minute salad. This bean dish is a great main dish by itself since beans are rich in protein. Just eat this with a side of veggies and you’re all set!
- YUM!
Sakura’s Bean and Corn Salad
Ingredients:
- 1 can black beans
- 1 can navy beans
- 1 can kidney beans
- 1 can pinto beans
- 1/2 can sweet corn kernels [optional]
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- Chopped parsley
- Olive oil
- Balsamic vinegar + 1 tbsp sugar [or 1/2 tbsp agave syrup]
- Salt
Preparation:
- Heat olive oil, add onion and garlic and cook until fragrant.
- Add chopped parsley, beans and corn.
- Season with balsamic vinegar, sugar/agave, olive oil and salt.
- Chill in the refrigerator before serving.
Enjoy!
Thanks for reading!
*panda hugs*
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Tags: bean, beans, cooking, healthy, main dish, meatless monday, salad, vegan, vegetarian
thanks @ivand for sharing!
