On Tap Oil & Vinegar Recipe Detail

Three-Bean Salad

On Tap Oil & Vinegar Three-Bean Salad




In a large bowl, combine beans, bell peppers, corn, and red onion.

In a small bowl, whisk together all dressing ingredients.

Drizzle the dressing over beans and mix thoroughly. Chill, stirring several times to reincorporate the dressing. (Salad can be eaten right away, but is tastier when it's had some time to marinate in the dressing. If making ahead of time, leave out cilantro and mix in just before serving.)