You might think this is just another three-bean salad, but you'd be wrong because it's got so much more - beans, chickpeas, corn and avocado. Add some chopped tomatoes if you like to give it a little more color, but it doesn't really need it since it's got plenty already. Don't skip the green pepperoncini though, unless you're a pepper hater, since it gives it a nice kick without being hot.
For a little extra flavor, use some of the juice from the jar the peppers came in too, and you've got an easy-to-make great salad that's not your standard go-to for a picnic or barbecue. With the Labor Day holiday just around the corner, it would be great to serve with those hot dogs and hamburgers you might have planned.
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Bean and Corn Salad
Ingredients:
1 15 ounce can pinto beans
1 15 ounce can red kidney beans
1 15 ounce can chick peas
(or use any combo of beans you like)
3 ears of corn, stripped of kernels
1 avocado, diced
1/4 cup of sliced pepperoncini
1/2 cup diced red onion
large handful of minced parsley
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 cup of the liquid from the pepperoncini jar.
salt, pepper
Open the cans of beans and chick peas and rinse with water. Drain well and place into a bowl with all the other ingredients. Mix well and chill at least an hour before serving.