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  • Writer's pictureKayla Borgen

Savory Summer Bean Salad


  • 1 (15.5-ounce) can black beans, drained

  • 1 (15.5-ounce) can pinto beans, drained

  • 1 cup red bell pepper, diced small

  • 6 scallions, diced small

  • 1 cup whole kernel corn, fresh or frozen

  • 2 teaspoons green chilies, fresh or canned, diced

  • 2 teaspoons garlic, minced

  • 1 teaspoon ground cumin

  • 1 jar Stonewall Kitchen Maple Chipotle Grille Sauce (available at Weekends and online here)

  • Fresh cilantro


  1. In a large mixing bowl, combine beans, peppers, scallions, corn, chilies, garlic and cumin. Mix well.

  2. Add 1/2 to 3/4 cup Maple Chipotle Grille Sauce. Toss to coat evenly.

  3. Cover and refrigerate to let flavors blend for at least one hour. Overnight is ideal.

  4. Before serving, toss with additional Maple Chipotle Grille Sauce.

  5. Sprinkle with fresh chopped cilantro before serving.

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