From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
In a small bowl or jar, whisk together apple cider vinegar, lemon juice, lemon zest, honey, garlic, thyme, salt, black pepper, and red pepper flakes. Slowly drizzle in the olive oil while whisking until fully emulsified.
2
In a large bowl, combine beans, cucumber, bell pepper, red onion, corn, sun-dried tomatoes, cilantro, and mint.
3
Pour the dressing over the salad. Toss gently until everything is well coated.
4
Cover and let sit for at least 1 hour at room temperature or refrigerate overnight.
5
Stir before serving, taste, and adjust seasoning if needed. Serve chilled or at room temperature.
My Calorie Intake
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Tips & Tricks (5)
- Dry Your Beans Thoroughly 💧Pat canned beans completely dry with paper towels before adding to the salad—this prevents excess liquid from diluting your dressing and ensures the flavors coat evenly.
- Make Dressing First, Let It Marry ⏰Combine your lemon juice, apple cider vinegar, garlic, honey, and spices 15-20 minutes before assembling the salad to allow the flavors to meld and intensify.
- Toast the Dried Thyme 🌿Lightly toast your dried thyme in a dry pan for 30 seconds before adding to the dressing to unlock its essential oils and deepen its earthy complexity.
- Harvest Fresh Herbs Last 🍃Add fresh mint and cilantro just before serving rather than mixing them in during prep—this preserves their vibrant color, aroma, and bright flavor that wilts over time.
- Let It Chill and Infuse 🧊Refrigerate the assembled salad for at least 2-3 hours before serving so the beans absorb the dressing flavors and the vegetables release their natural juices for a more cohesive taste.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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