We had a cold salad supper the other night. It's still pretty warm most of the time in Florida...and humid. Very, very humid.
We made 3 different ones, a quinoa noodle salad, an Asian coleslaw and this pinto bean one. I've been making this one for a few years now and it's always a hit. It's a good one to just have in the fridge to have with lunch or as a last minute side with dinner. It's actually hearty enough to be the main dish. It's good served over salad greens as well.
Anyway....here it is, I hope you enjoy it as much as we do!
Pinto Bean Salad with Maple Mustard Dressing
1 3/4 cups cooked pinto beans (about a cans worth), rinsed and drained if using canned
1 1/2 cups frozen corn kernels, thawed
1/2 cup diced, roasted bell pepper (I usually use red, but used a combo of red and green this time)
3 or 4 green onions, sliced (green and white parts)
1/4 cup soy sauce
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1 lemon's worth juice, 2 to 4 tablespoons
Whisk together dressing ingredients, set aside.
In a large bowl, toss all ingredents. Chill in refrigerator for at least an hour to really let flavors combine.