My recipe for Mixed Beans and Corn Salad does not take long to prepare. You can use any beans you like. The corn and the sweet peppers give the dish a smooth sugary flavor that is not overwhelming, and the color coordination is delightful. All Natural Rice Vinegar is added as a booster agent and acidic component to bring out all the flavors together.
When using cans of beans make sure you rinse the beans thoroughly to remove the liquid and the added salt. You can also buy dried beans and boil them separately. If you do, you will need to allow sufficient time for preparation as dried beans take a long time to cook. Once the beans are cooked, you will also have to wait until they cool off before mixing and adding the other ingredients. This is the long way to make this dish.
The Mixed Beans and Corn Salad can be prepared as a side dish for a family dinner or entertaining guests. Just make sure you allow sufficient time for all the ingredients to release their flavors. It will be well received as it goes well with many main meat or seafood dishes. Store in the refrigerator until it is time to serve. The Mixed Beans and Corn Salad should be served at room temperature.
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