Featuring summer favorites like sweet corn and tomatoes, this low-heat bean salad is the perfect picnic or poolside dish! Serve with homemade tortilla chips, or pick up a bag of your favorites!
Summer Bean Salad
By Jenny Breen
Ingredients
Market Ingredients
- 4 cups cooked, (1 package) Pinto Beans from Bean Market (or any lighter bean you prefer)
- 2 Golden Beets, skin on, diced small
- 2 medium Tomatoes, diced small
- 2 small Red Onion, diced small
- 1/3 bunch Cilantro, minced
- Pinch of Mint Leaves, minced
- 3-4 Corn Cobs, kernels removed
- Baby Kale, chopped and massaged
- Beet Greens, chopped and massaged
- 1 tablespoon Maple Syrup from Horners Corner
Other Ingredients
- 1/2 cup Olive Oil
- 2 Lemons
- 2 tablespoons Mustard
- 1 tablespoon Cumin
- 2 teaspoons Salt
- 6-8 Corn Tortillas (we like the local brand Nixta Tortillas), cut into small pieces and sauteed for 2-3 minutes until crunchy
Instructions
First, get started on cooking the beans using your preferred method.
Next prepare the Dressing: Combine 1/2 cup olive oil, juice of 2 lemons, 1 tablespoon maple syrup, 2 tablespoons mustard, 1 tablespoon cumin, and 2 tsp salt.
Next, prepare the Salad:
- Saute 2 golden beens skin on, diced small until tender (about 8 minutes)
- Remove corn from 3-4 cobs and saute in a skillet for 1 minute
- Combine the sautéed golden beets and corn with 2 medium tomatoes, diced small (about 2 cups), 2 small diced red onions,1/3 bunch minced cilantro, pinch of minced mint leaves, 4 oz chopped and massaged baby kale, chopped and massaged beet greens.
- Mix everything together, pour in the dressing so it is well coated, and add salt to taste.
Lastly, prepare the tortillas and serve!
- Cut 6-8 tortillas into small pieces and sautee for 2-3 minutes until soft and a bit crunchy. Remove from heat and place on plate with paper towel and season with salt.
- Sprinkle the tortilla pieces into the salad. (Option to buy tortilla chips and lightly crush them up into the salad)
