Type what you have

Ingredients

• ✓ cannelini bean
• red potato
• olive oil
• dijon mustard
• garlic
• red cabbage
• red onion
• red bell pepper
• green bell pepper
• yellow bell pepper
• cucumber
• white kidney bean
• corn
• romano cheese
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot with enough lightly salted water to cover. Bring to a boil over medium-high heat. Cook until tender yet still firm, about 20 minutes. Drain, cool, and cut into bite-sized pieces.
2. 2 Whisk olive oil, Dijon mustard, and garlic together in a large salad bowl until well combined. Add cooled potatoes, cabbage, red onion, bell peppers, cucumber, kidney beans, and corn; mix with your hands until vegetables are well coated. Gently stir in Romano cheese; season with salt and black pepper.
3. 3 Chill salad in the refrigerator before serving, about 1 hour.

By Kimberly West