At Amerigo, this salad is served with mixed greens to go with the restaurant’s crab cakes, but it’s perfect for picnics, pot lucks or just to keep in the refrigerator for a light meal or a side dish in the summer. I kept the original quantities for those reasons, but you can easily cut it back by half or more. And this is a forgiving recipe, so feel free to adjust the lime juice, soy sauce and so on as you like. Add a diced jalapeno if you want. Ben Brock calls it a salsa because of the way it’s served, but I’ve taken liberties and renamed it a salad because of the way I know I’ll eat it.

Bean and Corn Salad

Ingredients

5 cans white beans of choice, rinsed

4 cups kernel corn, rinsed if canned

2 cups green bell peppers, finely diced

2 cups red bell peppers, finely diced

2 cups yellow bell peppers, finely diced

1 ½ cups Roma tomatoes, diced

2 cups red onion, diced

¼ cup fresh basil, julienned

2 tablespoons cilantro, finely chopped

¼ cup olive oil

1 teaspoon salt

1 teaspoon pepper

¼ cup soy sauce

Juice of 1 lime

Directions

Pour everything into a stainless bowl and mix with rubber spatula.

Cool for 1 hour, then strain off juices and serve chilled or store up to 2-3 days in the refrigerator. 

Source: Ben Brock, Amerigo Italian Restaurant