Just a bean salad? Not so! This three bean salad with red onion, corn, and celery in a red wine vinegar dressing is surprisingly addicting. My mother shared this simple and wholesome recipe with me, and everyone I’ve shared it with since has been obsessed. Serve it with tortilla chips in the summer before an al fresco dinner with some refreshing French rosé.
crunchy, pleasantly acidic, fresh
My mother always makes this bean salad in the summer. With tortilla chips, it invokes memories of warm weather and grilling outdoors, enjoying a dinner al fresco. Perhaps try this salad as a starter before these vegan tacos to complete a summery plant-based meal.
As simple as this bean salad is, I can’t stop eating it. Typically with black beans, pinto beans, and black-eyed peas, you can mix and match any beans that work for you. Sometimes I struggle to find canned black-eyed peas so I just throw in some cannelloni beans instead. Whatever works for you.
It’s also a huge plus that tossing some chopped onion and celery with canned beans and corn is wildly easy and healthy. All of this just goes into a bowl, mixed with the red wine vinegar dressing (see recipe), and you’re donezo.
quaffable, refreshing, crisp
Few things compare to a dry French rosé. This bean salad, to be enjoyed in the summer outdoors, begs for a chilled light-bodied rosé. The Domaine Poli rosé is the perfect pair – and for only $15…fabulous! It is only 12% alcohol so it had a very light body, which means you can comfortably toss back glass after glass of this refreshing wine. It is dry with a bit of minerality to it, and yet a subtle, lingering flavor of strawberry on your tongue. You won’t be disappointed.
This three bean salad with red onion, corn, and celery in a red wine vinegar dressing is surprisingly addicting. Serve it with tortilla chips in the summer before an al fresco dinner with some refreshing French rosé.
- 1 can black beans
- 1 can pinto beans
- 1 can black-eyed peas
- 1 can white shoepeg corn
- 1 small red onion, chopped
- 2–3 stalks celery, chopped
- 1 tbsp cilantro, chopped
- 1 tsp black pepper
- tortilla chips
- 1/2 cup red wine vinegar
- 1/2 cup light oil (canola, grapeseed, or similar)
- 1/3 cup agave (or equivalent sweetener such as 1/2 cup sugar or 1/4 cup stevia)
- 1 tsp salt
- Chopped small red onion, celery, and cilantro.
- Mix all cans of beans and corn in a bowl with the red onion, celery, and cilantro.
- Season with freshly ground pepper.
- Combine red wine vinegar, oil, salt, and agave (or alternate sweetener) in a small pot.
- Heat just enough to dissolve sugar and salt, stirring to help it along.
- Let cool, and pour into bowl of bean salad. Mix to evenly coat and combine.
- Serve with tortilla chips and a glass of chilled Domaine Poli rosé.
Keywords: appetizer, bean salad, summer, rosé wine, vegetarian, vegan, plantbased