Corn and Bean Salad

Corn and Bean Salad
Corn and Bean Salad

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Prep time

25m

Total time

25m

Yields

6-8

Servings

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  • About this Recipe
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  • Ingredients
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Ingredients

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1

fresh jalapeño pepper, seeded and diced

2 tbsp.

orange juice

2 tbsp.

finely chopped fresh cilantro

2 tbsp.

finely chopped fresh mint

2 cans (15.5 oz. each)

GOYA® Pinto Beans, drained and rinsed

2 cans (15.5 oz. each)

GOYA® Black Beans, drained and rinsed

2 cans (15.25 oz. each)

GOYA® Golden Corn, drained

1

red bell pepper, diced

½

red onion, diced

1

avocado, halved, pitted, peeled and diced

½ cup

GOYA® Queso Fresco, coarsely crumbled

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Directions

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Step 1

Whisk together vinegar, olive oil, jalapeño, orange juice, honey, cilantro, mint, garlic, Adobo seasoning and crushed red peppers.

Step 2

Toss together pinto beans, black beans, corn, red pepper, onion and vinaigrette until well combined.

Step 3

Just before serving, fold in avocado and garnish with queso fresco.

 

Note: To make ahead, prepare salad without avocado; cover and refrigerate for up to 1 day before serving. Add avocado just before serving.

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