BUSH’S® Southwestern Style Pinto Beans™, Corn, and Tomato Salad
This recipe is high-favor and low-maintenance, perfect for all your end-of-summer entertaining.
Ingredients
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Preparation
Add the bacon to a medium nonstick skillet and place over medium heat, cook, stirring occasionally, until bacon is crisp and golden, about 6 minutes. Using a slotted spoon, remove bacon to a plate.
Meanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add the green beans and boil, 3 minutes. Add the corn to the pot and cook until both corn and green beans are crisp tender, about 1 minute more.
Drain the vegetables through a sieve and place the sieve in the bowl of ice water until the vegetables are cold, about 2 minutes. Drain and pat dry. Transfer vegetables to a large bowl and toss with the cherry tomatoes.
Whisk the oil with 1 tablespoon of the vinegar in a medium bowl and stir in 2 tablespoons of the onion and 1 teaspoon of the dill. Season with salt and pepper. Toss 2 cups of the vegetable mixture with the vinaigrette.
Add the beans with their sauce, the remaining 2 tablespoons of apple cider vinegar, remaining onion, and remaining dill to the bowl with the remaining undressed vegetable mixture. Toss to coat. Season with salt and pepper.
Arrange bean mixture on a platter and top with dressed vegetables, bacon, radish, and more dill. Drizzle any juices left in the bowl overtop.