Firefly Corn and Bean Salad

If you’re looking for a hearty, spicy salad to bring to your next summer picnic or BBQ, we have the perfect one! This dressing packs some healthy heat with jalapeño and chili powder - but it is easy to lighten the punch by reducing or removing the spice altogether. We love how Cortido Kraut pairs with the South-American flavors, but Classic Kraut or is also a perfect substitution.

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Firefly Corn and Bean Salad
3 ½ cups black beans
2 cups white cannellini beans
10 oz corn (frozen is perfect when fresh corn isn’t available)
2 medium red bell peppers, diced
1 avocado, diced
1 cup Cortido Kraut, chopped
½ cup cilantro, chopped
1 jalapeño, deseeded and minced

Dressing:
½ cup olive oil
⅓ cup lime juice
1 T honey
1 tea chili powder
1 tea cumin
Salt and pepper to taste

Put the beans and all the other vegetables in a big bowl and stir.
In a separate bowl, whisk the dressing ingredients.
Combine, toss lightly, and enjoy!