Southwestern Three-Bean Salad

SERVES: 4

PREPARATION TIME: 30 minutes + 2 hours for marinating

COOKING TIME: 10 minutes

Ingredient

Vinaigrette:

1/3 cup fresh lime juice
3 tablespoon orange juice
1 tablespoon chopped fresh cilantro or parsley
½ teaspoon fresh minced garlic
¾ teaspoon ground cumin
¼ cup Filippo Berio Extra Virgin Olive Oil

Salad:

2 medium carrots – 3 cm (1/8”) thick
1 medium red onion – 3 cm (1/8”) thick
1 ear shucked corn
½ of 398 ml or 14 oz can black beans, rinsed and drained
½ of 398 ml or 14 oz can white beans, rinsed and drained
½ of 398 ml or 14 oz red pinto (kidney) beans, rinsed and drained
2 cups packed arugula
3 tablespoon Filippo Berio Pure Olive Oil for brushing vegetables
4 tablespoon vinaigrette for arugula
Remaining vinaigrette for beans and vegetables

Method

Brush vegetables with olive oil. Grill carrots, corn, and onions on hot grill; when vegetables cool, dice carrots and onion, remove corn from ear. Combine beans and vegetables.
Whisk all vinaigrette ingredients together and pour all but 4 tablespoons of vinaigrette over beans and vegetables. Season with salt and pepper and toss to coat.
Chill, covered in refrigerator at least 2 hours, stirring occasionally.
Pour remaining 4 tablespoons of vinaigrette over arugula and toss. Serve arugula over beans and vegetables.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.