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Bean & Corn Salad with Club Jalapeño Dressing

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1 Large Red Onion, diced
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3 Ears Corn, kernels removed from cob
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1-14oz can Black Beans
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1-14oz can Pinto or Kidney Beans
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½ lb Shishito Peppers, sliced
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2 large Tomatoes, diced
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½ Bunch Green Onions
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1-5oz Bottle Club Jalapeno Sauce
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½ cup Extra Virgin Olive Oil
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Salt & Pepper, to taste
Preparation
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Heat 2 Tbsp olive oil in a large sauté pan. Add red onion and cook for 2 minutes. Add corn and peppers. Cook an additional minute or two.
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Remove from heat and toss with beans, tomatoes, green onions, Club Jalapeno, remaining olive oil, salt and pepper. Adjust seasoning to taste. Enjoy!
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