1/2 cup red wine vinegar- I used white wine vinegar
1/4 cup canola oil
1 tbsp plus 2 tsp agave nectar
1 tsp salt
1/4 tsp black pepper
1 tsp dry mustard
1 tsp finely chopped fresh garlic
1/4 tsp paprika
2 tbsp chopped fresh parsley
1 1/2 cups canned cannellini beans, drained
1 1/2 cups canned red kidney beans, drained and rinsed
1 1/2 cups canned black beans, drained and rinsed
1 cup diced celery
1 cup frozen baby corn, thawed - I used canned
1/2 cup chopped onion
1/4 cup seeded and diced green pepper
1/4 cup seeded and diced red pepper
1/4 cup seeded and diced yellow pepper
Instructions
In large mixing bowl, combine vinegar, oil,
agave, salt, pepper, dry mustard, garlic and
paprika and mix well with wire whisk.
Add remaining ingredients and mix well.
Chill for about two hours before serving cold.
Makes 18 Servings – Serving Size- 1/2 cup
Makes 18 Servings – Serving Size- 1/2 cup
Calories- 240 Sodium- 270 mg
Sugars- 3 g Cholesterol- 0 mg
Saturated Fat- 1.5 g Fiber- 3 g
This recipe can easily be made with navy, great
northern, or even garbanzo beans if cannellini
beans are not available.
Originally Submitted
7/3/2015
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