Mexican Bean Salad

Mexican Bean Salad
15 oz can black beans, rinsed and drained
15 oz can kidney beans, drained
15 oz can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
10 oz package frozen corn, kernels
1 red onion, chopped

1⁄2 cup olive oil
1⁄2 cup red wine vinegar
2 tbsp fresh lime juice
1 tbsp lemon juice
2 tbsp white sugar
1 tbsp salt
1 clove garlic, crushed
1⁄4 cup fresh cilantro, chopped
1⁄2 tbsp ground cumin
1⁄2 tbsp black pepper, ground
1 dash hot pepper sauce
1⁄2 tsp chili powder

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

source: Kitchme

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