Vegetable Bean Salad


  • 1 can cannellini beans
  • 1 can sweet yellow corn
  • 1 can roasted tomatoes
  • 1 can chickpeas
  • 1 can white hominy
  • 1 1/2 cup chopped cucumber
  • 1 orange bell pepper
  • 1 purple onion
  • 6 green onions
  • 1 cup olive oil
  • 1 lemon
  • 1 tsp. garlic salt
  • 1 tsp. black pepper


Drain and rinse beans and chickpeas. Drain corn, hominy, and roasted tomatoes. Chop cucumber, bell pepper, purple, and green onions. Combine in a large bowl.

For the dressing, whisk together the olive oil, the juice and zest of a lemon, the garlic salt and black pepper.

Combine dressing with salad. Taste for additional seasoning. Serve with chips or crackers.

Wine Pairing Suggestion

Cade Sauvignon Blanc 2020

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