My friend brought a variation of this salad to work recently and I was immediately drawn in. The vibrant colors, the healthy ingredients, and the simplicity. I know with the holidays and the over abundance of ‘comfort’ foods I’m so happy to get back to quick and light meals. This salad screams FRESH to me. It’s crisp, it’s flavorful, and surprisingly filling. Don’t you think too that pretty food is so much more fun to eat? Man, I love pretty food! Somewhat because it makes for an easy subject to photograph but also because eating colorful foods is just to much more fun. What I love about this salad is that it can be enjoyed any time. It’s not seasonal, although you better believe I already can’t wait for gardening season to be able to use my fresh homegrown bell peppers for this. With just a bit of chopping you’ll be on your way to a great salad that you are sure to love!
Three Bean Salad With Corn & Peppers
Three Bean Salad With Corn & Peppers is a delicious & healthy salad that is perfect paired with any meal!
- 1 c. corn
- 1/2 red bell pepper seeded and ribs removed, diced
- 1/2 orange bell pepper seeded and ribs removed, diced
- 1/2 yellow bell pepper seeded and ribs removed, diced
- 1 jalapeño seeded and ribs removed, diced
- 1 c. cucumber peeled & diced
- 1 15 oz. can pinto beans
- 1 15 oz. can black beans
- 1 15 oz. can kidney beans
- 1/4 c. red onion
- 2 tbsp. extra virgin olive oil
- 2 tbsp. apple cider vinegar
- Juice of 1 lime
- 1 tsp. ground cumin
- 1 1/2 tsp. sea salt
- 1/2 tsp. black pepper
In a large bowl, mix together all ingredients. Toss well to combine. Serve immediately or refrigerate until ready to serve.
[My 2 Cents]
This is a great make-ahead dish. If you are a meal planner, you can prep this the day before you need it. The longer the flavors meld together the better it will taste, although it tastes pretty darn fabulous even right after mixing it all up. You can store the salad in the refrigerator up to five days in an airtight container.
[More of My 2 Cents]
If you’ve got freezer corn put up, I’d use that rather than canned corn. It’s just so much better! If you remember my Freezer Corn: How To post I was able to freeze quite a bit. I’ve been enjoying “fresh” corn all winter. I just took out a bag from my freezer and ran it under warm water for several minutes until it thawed. I froze my bags flat so they would be easier to work with as I needed them. Once thawed I added them right to my recipe. Simple as that!
Adapted from Eat-Clean Diet Cookbook