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REC: Red Barn Corn and Bean Salad

Veteran Member
758 posts
Joined: Dec 10, 2005


Posted to Thread #2055 at 6:09 pm on May 25, 2006

This was a really good salad, that was colourful and quick to put together as well! It was made the night before eating, so the flavours developed nicely. The fresh basil is a really nice touch.

Red Barn Corn and Bean Salad
from The Complete Canadian Living Cookbook

19 oz canned chickpeas, drained & rinsed
19 oz canned red kidney beans, drained & rinsed
15 oz canned black beans, drained & rinsed
12 oz canned corn kernels, drained
c red onion, chopped
1 sweet red pepper, diced
c celery chopped
c fresh basil, chopped (or 1 T dried)
c fresh parsley, chopped


c red wine vinegar
1/3 c olive oil
1 T Dijon mustard
1 clove garlic, minced
1 tsp salt
tsp pepper
tsp hot pepper sauce

In large bowl, combine chickpeas, kidney beans, black beans, corn onion, red pepper and celery.

Dressing: Whisk together vinegar, oil, mustard, garlic, salt, pepper and hot pepper sauce; pour over bean mixture and toss to coat. (Make ahead: Cover and refrigerate for up to 1 day.) Just before serving, add basil and toss. Sprinkle with parsley.

Makes 12 servings.

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