* This recipe was featured in Cooking Across America, the latest edition of their Country Comfort Cookbooks series! Click here for more information!
I've been obsessed with the idea of making fresh salads like this one below and this orzo salad. The one below was made of kidney beans, pinto beans, red pepper, fresh corn, jalapeno, red onion, salt, pepper, olive oil, & store-bought Italian dressing. I honestly just used whatever was in the pantry or in my refrigerator. So refreshing, healthy, and delicious! It's also a VERY flexible recipe. You can make this with cucumbers, edamame, tomatoes, bell peppers, any kind of beans, any kind of cheese (I prefer fresh mozarella or feta), etc.
1 can pinto beans (drained)
1 can kidney beans (drained)
1/4 of a red pepper (diced)
3 ears of fresh corn on the cob (cooked & cut off the cob)
2 tablespoons red onion
~1-2 tablespoons extra virgin olive oil
2-3 teaspoons diced jalapeno
Italian dressing (to taste)
salt & pepper to taste
* Optional: red wine vinegar and/or balsamic vinegar
Chop whatever you want to chop.
Mix everything together in a big bowl.
Refrigerate for at least an hour.