Three Bean Salad with Citrus Vinaigrette
 
Ingredients
  • 1 cup Blue Runner Premium Select Red Beans
  • 1 cup Blue Runner Premium Select Navy Beans
  • 2 cups fresh green beans, cut into 1-inch pieces
  • 3 ears of corn
  • ¼ cup red onion, thinly sliced
  • 2 tablespoons parsley, chopped
  • 2 bay leaves
Citrus Vinaigrette
  • ½ cup olive oil
  • 2 tablespoons fresh lime juice
  • ¼ cup red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
Instructions
  1. In a large pot with 10 cups of water, place both the red and navy beans, plus 1 bay leaf. Bring the water up to a boil for a few minutes, then simmer and cook for 30 to 40 minutes or until soft. Drain and set aside.
  2. While the red and navy beans are simmering, bring a second pot of salted water to a boil. Add the green beans and cook for 2 minutes or until just tender. Place the green beans in a bowl of ice water to cool, then drain and pat dry.
  3. Heat a grill to medium heat.
  4. Shuck and clean the corn. Place the corn directly on the grill, turning occasionally for 10 minutes or until charred and cooked through. Using
  5. a knife, carefully remove the kernels from the cob. Alternatively, heat a heavy cast iron pan on high and cook the loose kernels in a tablespoon of olive oil until charred. Remove from heat and cover to steam for about 2 minutes until tender.
  6. Place the cooked red beans, navy beans, green beans, charred corn, red onion and parsley in a large bowl.
  7. Pour the Citrus Vinaigrette over the beans and toss to coat. Cover the bowl and refrigerate for at least 2 hours or up to 3 days, then serve.
Citrus Vinaigrette
  1. In a small bowl, whisk together all ingredients until combined.
Recipe by Louisiana Cookin' at https://louisianacookin.com/three-bean-salad-citrus-vinaigrette/