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Parve
Easy
8 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
Beans are in style for a few reasons. 1) The health benefits. 2) Because other proteins are getting very expensive, beans get a chance to shine. But, and I’m sorry for offending prior bean salads, really, they are not very appealing at all. When I think of “bean salad” I think of something that came about as a result of someone opening a bunch of cans and dumping them into a bowl. Well, it was about time for an update! This one is fresh, vibrant, healthy, and no, it does not taste like you’re eating something from a can (even though we didn’t boil beans and did open two cans).
2 ears corn, such as Beleaves Frozen Corn on the Cob
1 red pepper, finely diced
1 orange pepper, finely diced
1 large kohlrabi, peeled and finely diced
1/4 red onion, finely diced
1 (15-ounce) can black beans, drained, rinsed, and dried
1 (15-ounce) can green lentils, drained, rinsed, and dried
1/2 cup fresh parsley leaves, cleaned and finely chopped
1/4 cup Tuscanini Olive Oil
1/4 cup Tuscanini Apple Cider Vinegar
1 tablespoon sugar
1 teaspoon Gefen Salt
Bring a pot of water to a boil. Add corn and boil for 10 minutes. Let cool and cut off kernels (check corn according to your local kashrus agency instructions).
In a bowl, combine corn, peppers, kohlrabi, red onion, beans, lentils, and parsley (that touch of green adds a lot, both for the taste and looks!).
In a small bowl, combine all dressing ingredients. Toss with salad. I’m happy with this quantity of dressing, but feel free to adjust any dressing ingredients if you prefer a more vinegary/sweet/saltier taste.
Photography by James Stefiuk
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