Transfer beans to a large bowl, add vinaigrette, and toss to combine. Chill, tossing occasionally, until cool, about 1 hour. Salad can be made 2 days ahead. Presented by: Savory and Sweet Food Truck ...

2 cans (15-ounce) black beans, drained and rinsed 2 cups cherry tomatoes, quartered 1 cup red onion, diced 1 red bell pepper, seeds and ribs removed, chopped 1 tablespoon pickled jalapeño, finely ...

Place in a bowl and add enough red wine vinegar to cover. Let stand for at least 20 minutes, stirring once or twice. 3. Whisk the vinegar, garlic, mustard, salt and black pepper in a small bowl.

In a large bowl, combine the first 7 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving.

Vibrant and cozy, it’s a salad that comes together in only 30 minutes — lentils, dressing, kale, and all. 2024 F&W Best New Chef Karyn Tomlinson of Myriel in St. Paul, Minnesota, uses French ...