Asian Inspired Salad

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.

Salad

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 

Dressing

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,

Pam