One of my husband’s favorites, this savory beef pie is incredibly simple to make. For lunch the following day, the leftovers are ideal. If preferred, sprinkle a cup of shredded Cheddar cheese on top of the potatoes for a little extra flavor.
| Prep Time: | 20 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ cups frozen corn kernels
- ¼ cup cider vinegar
- 3 tablespoons lime juice
- 2 cloves garlic
- 1 ½ teaspoons ground cumin
- 1 tablespoon Dijon mustard
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- ¾ cup extra-virgin olive oil
- ¼ cup fresh cilantro
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can butter beans, rinsed and drained
- 1 cup chopped red onion
- 1 ½ cups chopped red bell pepper
Instructions
- Pour the corn into a microwave-safe dish; cook in the microwave until heated through, 2 to 3 minutes. Drain any excess liquid, and set aside to cool completely.
- Blend the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro together in a blender until combined.
- Toss the cooled corn with the black beans, butter beans, red onion, and red bell pepper in a large bowl; pour the blended dressing over the bean mixture. Refrigerate overnight; allow to come to room temperature before serving.
Reviews
My favorite bean salad. I love savory. I use a little less oil but the sauce is the yummiest part about this recipe.
I made this 24 hrs ago. The dressing is very light and the flavor blends well with the vegetables. I just didn’t think it had enough flavor because it is very mild. I don’t know if I will make this again as I think it definitely needed another flavor and I am not sure what yet. I had plenty of dressing, actually just right. If you are looking for something with more spice, this isn’t the recipe for you, but if you like a very mild subtle flavor, this is it.
Very easy and tasty! I made as written and found nothing needs changing. I found the salad yields more than 8 servings plus lots of dressing. Next time I will add some chopped celery as a personal preference and perhaps extra beans and/or corn for a better dressing/bean ratio.
I made this for dinner tonight, but just took a taste. After marinating over night, the flavors are really well melded! I made one big mistake and realized that my can of black beans was really a can of dark kidney beans. The dish still came out really well, though next time I’ll be making it with the black beans (which are my favorite!) For a little more flavor, I’ll add a diced jalapeno as well. My only complaint is the amount of sauce! So much as just sitting at the bottom, so next time I will reduce that not quite by half. Thanks for the great cold, NO COOK bean salad!