Corn and Bean Salad

Name: Corn and Bean Salad
Prep time: 25M
Total time: 25M
Yield: 6-8 Servings
Ingredients: 3 tbsp. GOYA® Red Wine Vinegar; 2 tbsp. GOYA® Extra Virgin Olive Oil; 1 fresh jalapeño pepper, seeded and diced; 2 tbsp. orange juice; 2 tbsp. GOYA® Pure Honey; 2 tbsp. finely chopped fresh cilantro; 2 tbsp. finely chopped fresh mint; 1 tbsp. GOYA® Minced Garlic; ½ tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper; ¼ tsp. GOYA® Crushed Red Peppers; 2 cans GOYA® Pinto Beans, drained and rinsed; 2 cans GOYA® Black Beans, drained and rinsed; 2 cans 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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Prepare this delicious Corn and Bean Salad in minutes without having to cook! This colorful recipe is easily prepared with versatile and convenient GOYA® <a title="Pinto Beans Can" href="https://goya.com/en/products/pinto-beans-can" data-udi="https://goya.com/en/products/pinto-beans-can">Pinto Beans</a> and GOYA® <a title="Black Beans Can" href="https://goya.com/en/products/black-beans-can" data-udi="https://goya.com/en/products/black-beans-can">Black Bean</a>. They are combined with golden corn and a fantastic dressing made with GOYA® <a title="Extra Virgin Olive Oil" href="https://goya.com/en/products/extra-virgin-olive-oil" data-udi="https://goya.com/en/products/extra-virgin-olive-oil">Extra Virgin Olive Oil</a>, red wine vinegar, orange juice, mint, cilantro and jalapeño. Add a touch of fresh cheese, and voila, a perfect salad to enjoy anytime.

Total Time

25m

Prep Time:25m

Yields:6-8 Servings

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Ingredients

3 tbsp.

GOYA® Red Wine Vinegar

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2 tbsp.

GOYA® Extra Virgin Olive Oil

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fresh jalapeño pepper, seeded and diced

2 tbsp.

orange juice

2 tbsp.

GOYA® Pure Honey

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2 tbsp.

finely chopped fresh cilantro

2 tbsp.

finely chopped fresh mint

1 tbsp.

GOYA® Minced Garlic

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½ tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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¼ tsp.

GOYA® Crushed Red Peppers

2 cans
(15.5 oz. each)

GOYA® Pinto Beans, drained and rinsed

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2 cans
(15.5 oz. each)

GOYA® Black Beans, drained and rinsed

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2 cans
(15.25 oz. each)

GOYA® Golden Corn, drained

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red bell pepper, diced

red onion, diced

avocado, halved, pitted, peeled and diced

½ cup

GOYA® Queso Fresco, coarsely crumbled

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Directions

Kitchen View

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.