Made in Rhode Island

Bean & Corn Salad

Club Jalapeno Dressing

1 Large Red Onion, diced

3 Ears Corn, kernels removed from cob

1-14oz can Black Beans

1-14oz can Pinto or Kidney Beans

½ lb Shishito Peppers, sliced

2 large Tomatoes, diced

½ Bunch Green Onions 

1-5oz Bottle Club Jalapeno Sauce

½ cup Extra Virgin Olive Oil

Salt & Pepper, to taste

 

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.  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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