Pinto Bean Salad with Maple and Mustard Dressing

Ah...we got a new camera. A Nikon Coolpix. LOVE IT. So many more settings than our old Sony. But, unfortunately, we didn't have it in time for my next 3 blog recipe entries....so please don't judge the recipe by the picture...they are all 3 delicious.

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)

Dressing:

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. 

Dig in!!