This is a salad I make all the time. What I really like about it it's fast and easy and I can change the dressing to suit my taste. Many times I have made it with a Italian dressing, even a creamy bacon ranch but this time I went with an Asian flair. This salad travels well and makes a nice side dish for that summer family reunion.
27 oz can red kidney beans, drained and rinsed
29 oz can corn, drained
1 yellow or orange bell pepper, diced
1 onion, diced
2 tomatoes, cored, seeded and diced
2/3 cup cilantro, rough chop
1/2 cup vegetable oil
2/3 cup seasoned rice vinegar
1 tablespoon country dijon mustard
1 1/2 tablespoon hoisin sauce
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Simply Asia Sweet Ginger Garlic seasoning
Place salad ingredients except cilantro in a large bowl and mix together. In a mason jar add all dressing ingredients and shake the heck out of it. Pour half the jar over the vegetables and mix together. Cover salad and refrigerate for 2 hours, stirring a few times during that 2 hours. Add cilantro and toss just before serving. Add more dressing if needed.
Note: If you would like to make this salad as a main dish salad I like to add Udon Stir-Fry Noodles with a little chili oil, chill and top with the salad above, strips of cooked cold chicken and top with fried wontons strips.
Until Next Time,