Red Kidney Bean & Corn Salad w/ Cider Lime Vinaigrette
Ingredients for the Salad:
1-3/4 cup kidney beans, precooked
3 ears, fresh corn (approx. 1-1/2 cups)
3/4 cup fresh red pepper, diced
1/2 cup red onion, diced
2 sprigs fresh cilantro, chopped
2 cloves fresh garlic, minced
Ingredients for the Vinaigrette:
4 tbsp. apple cider vinegar
2 tbsp. extra virgin olive oil
1 tbsp. maple syrup
2 tbsp. fresh lime juice
1/2 tsp. sea salt
1/4 tsp. crushed black pepper
Directions:
Remove husks from com. Bring water in a pot to a boil. Place corn in boiling water. Turn off heat. Remove corn after 4 mins. Let it stand until corn returns to room temperature. With chef's knife, remove kernels from cob. Combine cooked beans, corn kernels, pepper, onion, garlic & cilantro in a large mixing bowl. Whisk together all ingredients vinaigrette ingredients in a mixing bowl until mixture thickens slightly. Combine with kidney bean salad until all ingredients are well coated.