Bean Salad With Vegetables And Chili Vinaigrette is one of my favorite summer salads to serve as a side dish whenever we are grilling. It is so easy and simple with kidney beans, cucumber, tomato and red pepper tossed with a Chili Vinaigrette dressing.
Bean Salad With Vegetables And Chili Vinaigrette
This bean salad is so versatile. You can change it up by adding black beans, jalapeños, green peppers or any of your favorite beans or summer vegetables.
Scroll to the bottom for a printable recipe.
How To Make This Delicious Bean Salad With Chili Vinaigrette.
Gather your ingredients to get started.
Place the cherry tomatoes into a large mixing or serving bowl and add the chopped cucumber and the red bell pepper into the bowl with the tomatoes.
Mix in 1 cup of cooked corn either fresh, frozen or canned and one can of kidney beans to the bowl. Make sure that the beans have been thoroughly rinsed and drained. Stir the ingredients together to combine well.
How To Make Chili Vinaigrette Dressing
In a separate small bowl, combine the red wine vinegar, olive oil, chili powder and cumin. Mix the ingredients with a whisk until they are combined well.
Pour the chili vinaigrette over the bean salad mixture.
Stir to combine. Serve chilled.
This bean salad is great for taking to church socials, summer picnics, family reunions, friends house or to office potluck.
Bean Salad With Vegetables And Chili Vinaigrette
Ingredients
1 can kidney beans (rinsed and drained)
1 cup fresh, canned or frozen corn
2 cups Cherry tomatoes, sliced in half
½ cucumber, diced
1 red bell pepper, chopped
2 tbsp. Olive oil
¼ cup Red wine vinegar
¼ tsp. Cumin
½ tsp. Chili powder
Instructions
Place the cherry tomatoes into a large mixing/serving bowl.
Add the chopped cucumber into the bowl with the tomatoes.
Pour in the chopped red bell pepper.
Mix in 1 cup of cooked corn either fresh, frozen or canned.
Add in one can of kidney beans to the bowl. Make sure that the beans have been thoroughly rinsed and drained.
Stir the ingredients together to combine well.
In a separate small bowl, combine the red wine vinegar, olive oil, chili powder and cumin. Mix the ingredients with a whisk until they are combined well.
Pour the chili vinaigrette over the bean salad mixture, and stir to combine.
Serve chilled.
