Southwestern Three-Bean Salad Recipe

Southwestern Three-Bean Salad Recipe

  • Vinaigrette:
  • 1/3 cup fresh lime juice
  • 3 tablespoons orange juice
  • 1 tablespoon chopped fresh cilantro or parsley
  • 1/2 teaspoon fresh minced garlic
  • 3/4 teaspoon ground cumin
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • Salad:
  • 2 medium carrots, cut 1/8-inch thick
  • 1 medium red onion, cut 1/8-inch thick
  • 1 ear shucked corn
  • 1/2 (15 ounce) can black beans, rinsed and drained
  • 1/2 (15 ounce) can white beans, rinsed and drained
  • 1/2 (15 ounce) can red pinto beans, rinsed and drained
  • 2 cups packed arugula
  • 3 tablespoons Filippo Berio Olive Oil for brushing vegetables
  1. Brush vegetables with olive oil. Grill carrots, corn, and onions on hot grill; when vegetables cool, dice carrots and onion, remove corn from ear. Set aside.
  2. Combine beans and vegetables. Pour all but 4 tablespoons of vinaigrette over beans and vegetables; season with salt and pepper and toss to coat. Chill, covered in refrigerator at least 2 hours, stirring occasionally.
  3. Pour 4 tablespoons vinaigrette over arugula and toss. Serve arugula over beans and vegetables.
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