Corn and Bean Salad
Prepare this delicious Corn and Bean Salad in minutes without having to cook! This colorful recipe is easily prepared with versatile and convenient GOYA® Pinto Beans and GOYA® Black Bean. They are combined with golden corn and a fantastic dressing made with GOYA® Extra Virgin Olive Oil, 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
Ingredients
3 tbsp.
2 tbsp.
1
fresh jalapeño pepper, seeded and diced
2 tbsp.
orange juice
2 tbsp.
2 tbsp.
finely chopped fresh cilantro
2 tbsp.
finely chopped fresh mint
1 tbsp.
¼ tsp.
2 cans(15.5 oz. each)
2 cans(15.5 oz. each)
2 cans(15.25 oz. each)
1
red bell pepper, diced
½
red onion, diced
1
avocado, halved, pitted, peeled and diced
½ cup
Directions
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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Corn and Bean Salad
Prep Time 25m
Total time 25m
Yields: 6-8 Servings
Prepare this delicious Corn and Bean Salad in minutes without having to cook! This colorful recipe is easily prepared with versatile and convenient GOYA® Pinto Beans and GOYA® Black Bean. They are combined with golden corn and a fantastic dressing made with GOYA® Extra Virgin Olive Oil, red wine vinegar, orange juice, mint, cilantro and jalapeño. Add a touch of fresh cheese, and voila, a perfect salad to enjoy anytime.
Ingredients
3 tbsp.
2 tbsp.
1
fresh jalapeño pepper, seeded and diced
2 tbsp.
orange juice
2 tbsp.
2 tbsp.
finely chopped fresh cilantro
2 tbsp.
finely chopped fresh mint
1 tbsp.
¼ tsp.
2 cans(15.5 oz. each)
2 cans(15.5 oz. each)
2 cans(15.25 oz. each)
1
red bell pepper, diced
½
red onion, diced
1
avocado, halved, pitted, peeled and diced
½ cup
Directions
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.
