Corrie Fukuda (Inspired by Berkeley, California; resides in Riverside, California)
Serves 6
The main ingredients in this recipe are some of California’s specialty crops. I have been obsessed with the idea of making fresh salads like this one. This recipe is made of kidney beans, pinto beans, red pepper, fresh corn, jalapeño, red onion, salt, pepper, olive oil, and store-bought Italian dressing. I honestly just use whatever is in the pantry or my refrigerator to create this refreshing, healthy, and delicious salad.
1 (19 oz.) can pinto beans, drained and rinsed
1 (19 oz.) can kidney beans, drained and rinsed
¼ red pepper, diced
2 cups fresh corn kernels (see Chef’s Tips on corn, this page)
2 tablespoons red onion, chopped
1–2 tablespoons extra-virgin olive oil
2–3 teaspoons diced jalapeño (see Chef’s Tips on chiles, this page)
Italian dressing, to taste
Salt and freshly cracked black pepper, to taste
Mix everything together in a big bowl. Refrigerate for at least an hour.