Red and White Bean Salad

What You Need:

  • 2 15-ounce cans of white Northern beans, drained and rinsed (Optional: instead of 2 cans of white beans, you can use one 15 oz can of white beans and one 15 oz can of kidney beans)
  • 1 fresh red bell pepper, chopped (about 2/3 cup)
  • ½ red onion, sliced fine (about ½ cup)
  • 2/3 cup cooked white corn kernels (you can buy these frozen and simply defrost them)
  • 1/3 cup minced fresh cilantro (flat leaf parsley can be used instead of cilantro)
  • Salt and pepper to taste
  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/3 cup red tomato salsa (mild or hot—your choice!)
  • Salt and pepper to taste

What You Do:

  1. Start by chopping the bell pepper and cilantro. Then finely slice the red onion. Have your child help with all the measuring along the way!
  2. Place the onion, the bell pepper and the cilantro in a bowl with the corn and white beans, and stir until everything is well combined.
  3. To make the dressing, whisk together the olive oil, vinegar, and salsa in a separate bowl and add salt and pepper to taste. When you and your child are making the dressing, as she measures, you can point out that the recipe calls for equal parts of the vinegar, the oil and the salsa. If you have 1/3 cup of oil, how much vinegar would you use? How much salsa? How many cups do the amounts of all three ingredients make together?
  4. With your child’s help, pour the dressing over the salad and mix everything together with a large spoon. Chill for at least a few hours and serve.

You can even make this salad a day ahead of time and let it chill over night. This recipe easily serves eight with generous portions, and you can serve even more people if you use the salad as a garnish for those grilled items you're sure to have on the Fourth of July!

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