Corn and Bean Salad
Ingredients
3 tbsp.
GOYA® Red Wine Vinegar
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
¼ tsp.
GOYA® Crushed Red Peppers
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
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.