My friend and co-worker Jordan often brings this delicious-smelling and -looking bean salad to work. We are very lucky that she has generously donated her recipe which is frugal, cheap and easy! Note that while this is the “original and best” recipe, the type of beans, and the type of veggies you use can be variable.
She also mentioned you can add a cup (dry measure) of brown rice, cooked like pasta, to make this into a more substantial main.
Serves 6 as a main, 8 as a side.
1 cup frozen sweet corn kernels, thawed
1 large red pepper, diced
1 large orange pepper, diced
1 cup diced celery (can substitute 1 medium Lebanese cucumber or English cucumber, diced)
2 cans of beans, either mixed or black
1/3 cup apple cider vinegar
1/3 cup extra-virgin olive oil
1 ½ tbsp Dijon mustard
2 tbsp chopped cilantro
2 tbsp finely chopped green onion
Salt and pepper to taste
1. Combine all vegetables in a large bowl.
2. Rinse beans under cold water until water runs clear, drain well. Add to the bowl.
3. In a small bowl, whisk together dressing ingredients. Add to bowl and toss.
4. Serve cold. Keeps well in the fridge for 2-3 days.