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Three Sisters Bean Bowl

Recipes » Soups, Stews and Chili » Beans and Legumes

Colorful, delicious and lite bean salad!

Yield: 4 Ready in 40 minutes

Cuisine: MediteraneanMain Ingredient: veggies

(5, 1) 100% would make again (reviews)

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Recipe
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Nutrition
Notes

Ingredients

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Original recipe makes 4

Cooking spray

1 cupcorn kernels; fresh or frozen and thawed

3 tablespoonsextra-virgin olive oil; divided

2 tablespoonswhite balsamic vinegar

1.5 tspshallot; minced

1 cloveGarlic; minced

1 15-oz canwhite (or red) kidney beans; rinsed and drained

1/2 zucchini squash; diced

1/2 yellow bell pepper; cored and diced

1/2 red bell pepper; cored and diced

1 cupMexican Oaxaca cheese; diced (or fresh mozzarella)

1 cupchives; chopped

1 cupbasil leaves, packed; cut into thin ribbons

Salt and freshly ground pepper

Three Sisters Bean Bowl Preparation

Directions

Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.

Place corn kernels in a small bowl and toss with 1/2 tablespoon of oil. Scatter corn on prepared baking sheet and roast for 15 minutes. Remove from oven and set aside.

Whisk together remaining 2 1/2 tablespoons of oil with vinegar, shallot, and garlic in a large salad bowl. Add roasted corn to bowl along with beans, zucchini, yellow and red bell peppers, cheese, chives, and basil. Gently toss to mix. Season with salt and pepper to taste. Gently toss again and serve.

Tip: At Kai, the chef makes this dish with tepary beans, which are similar to the kidney beans called for in this recipe.