Summer Bean and Corn Salad
Ingredients
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1 can (15.5-ounce) Green Valley Great Northern Beans, drained
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1 can (15.5-ounce) Green Valley Garbanzo Beans, drained
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1 can (15-ounce) Green Valley Whole Kernel Corn, drained
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1 pint cherry tomatoes, halved
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1 red bell pepper, diced
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4 green onions, thinly sliced
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¼ cup fresh parsley, chopped
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¼ cup fresh basil, chopped
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¼ cup apple cider vinegar
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2 teaspoons honey
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⅓ cup extra-virgin olive oil
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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Steps
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Combine the vegetables and beans: In a large bowl, mix together the Great Northern beans, garbanzo beans, corn, cherry tomatoes, red bell pepper, green onions, parsley, and basil.
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Make the dressing: In a small bowl, whisk together the apple cider vinegar, honey, olive oil, salt, and black pepper until emulsified.
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Dress the salad: Drizzle the dressing over the bean and vegetable mixture and toss gently until evenly coated.
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Chill and serve: Taste and adjust the salt if needed. Refrigerate until ready to serve.
Note: If preparing more than a few hours ahead, reserve the chopped basil and stir it in just before serving to keep it bright and fresh.
Final Step
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