Corny Bean Salad

Prep time: 0:10

Total Time: 1:10

Rating: Not rated
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Servings: 8

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.)

Ingredients

¹⁄₃ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon cumin power (or to taste)
15 ¹⁄₂ ounces canned black beans, rinsed and drained
15 ¹⁄₂ 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)
¹⁄₃ cup chopped fresh cilantro (optional)
sea salt & pepper to taste
¹⁄₂ cup Organic Valley Pepper Jack Cheese, cubed

Directions

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.