Easy Summer Mexican Butter Bean Salad Recipes

Steps:

• In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
• In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
• Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Steps:

• For the hot sauce vinaigrette: Put the hot sauce, vinegar, honey, mustard, garlic, oil and salt and pepper to taste in a lidded jar. Seal the jar and shake to combine. Set aside.
• For the salad: In a large bowl, combine the butter beans, corn kernels, cucumber, red onion, tomatoes and basil. Toss to combine. Start by adding 1/2 cup vinaigrette and gently stir to combine. Add more vinaigrette as desired. Season to taste with salt and pepper.

Steps:

• In a small, dry skillet, toast the cumin seeds, coriander seeds, chile, and pine nuts over medium-high heat, stirring constantly, until fragrant, about 3 minutes. Transfer the dressing to a serving bowl and whisk in the olive oil. Season with salt and pepper, to taste.
• Add the olives, tomatoes, cilantro and cheese. Toss gently to combine and serve.
• *Cooks Note: The dried chile can also be cut into small rings using scissors.

Steps:

• Drain and rinse beans.
• Combine beans, onion, red pepper, cilantro and corn in a very large bowl.
• In a small bowl, whisk together remaining ingredients except for the chili powder.
• Pour dressing over beans and mix well.
• Sprinkle a dash of chili powder over the top of the salad.
• Cover and chill thoroughly.
• Before serving, toss salad again, then add another dash of chili powder and spread avocado over the top of the salad.
• (Don't add the avocado until right before serving.).

Steps:

• In a large bowl, combine the beans, peppers, onion and garlic. In a small bowl, combine the remaining ingredients. Pour over bean mixture and toss to coat. Chill until serving.