Corny Bean Salad

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Quick, simple and savory, this vegetarian salad packs complete protein and features Organic Valley's Pepper Jack Cheese. (Monterey Jack, Cheddar or Colby would be delicious, too.)


  • 13 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon cumin power (or to taste)
  • 15 12 ounces canned black beans, rinsed and drained
  • 15 12 ounces canned garbanzo beans, rinsed and drained
  • 3 sticks celery, minced
  • 2 cups corn kernels (fresh or frozen)
  • 1 red bell pepper, chopped (medium-sized)
  • 1 red onion, finely chopped (medium-sized)
  • 13 cup chopped fresh cilantro (optional)
  • sea salt & pepper to taste
  • 12 cup Organic Valley Pepper Jack Cheese, cubed


Whisk extra virgin olive oil, vinegar and cumin in a large bowl to blend. Add beans, veggies and cilantro; toss to coat. Season salad with sea salt and pepper. Let stand up to 1 hour, tossing occasionally, or refrigerate overnight. Add cubed Organic Valley Pepper Jack Cheese just before serving.

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