PREP: 20 minutes active, 1 hour inactive (optional) | COOK: 0 minutes | YIELD: 24 x ½-cup servings
This is the perfect potluck dish! Serve it as a dip alongside a batch of Bring the Heat Baked Blue Corn Chips. Yum!
2 cups (480 ml) frozen sweet yellow corn
2 cups cooked, drained and rinsed or 1 x 15-oz (440 ml) BPA-free can each no-salt-added red kidney beans, black-eyed peas, chickpeas, white kidney beans and black beans, drained and rinsed well
1 red bell pepper, seeded and diced into ½-inch pieces
3 ribs celery, diced into ½-inch pieces
½ white onion, diced into ¼-inch pieces
1 clove garlic
¾ tsp (3.75 ml) sea salt, divided
1 Tbsp (15 ml) extra virgin olive oil
3 Tbsp (45 ml) red wine vinegar
3 Tbsp (45 ml) aged sherry vinegar
1 Tbsp (15 ml) pure maple syrup
1 tsp (5 ml) hot sauce, such as Tabasco, or more to taste
½ tsp (2.5 ml) freshly ground black pepper
Place frozen corn in a bowl and cover with hot water to thaw. Drain and transfer to a large bowl. Add all of the beans, red bell pepper, celery and onion.
Mince garlic and then sprinkle it with ¼ tsp (1.25 ml) of sea salt. Using the side of a chef’s knife, work salt into garlic and press it into a paste. Scrape garlic paste into a small bowl. Add remaining ½ tsp (2.5 ml) salt, olive oil, red wine vinegar, sherry vinegar, maple syrup, hot sauce and black pepper, and whisk to combine. Pour over beans and veggies and toss to coat. Refrigerate for about 1 hour to intensify flavors, if possible.
Will keep in the refrigerator for up to three days.
NUTRITIONAL VALUE PER SERVING:
Calories: 202 | Calories from Fat: 23 | Protein: 11 g | Carbs: 35 g | Total Fat: 3 g | Saturated Fat: 0.3 g | Trans Fat: 0 g | Fiber: 10 g | Sodium: 41 mg | Cholesterol: 5 mg