Mexican Bean Salad
"A colorful, spicy, and refreshing bean and corn salad."
Ingredients
Salad
- 1 15 ounces can black beans drained and rinsed
- 1 15 ounces can kidney beans drained and rinsed
- 1 15 ounces can cannellini beans drained and rinsed
- 1 medium green bell pepper chopped
- 1 medium red bell pepper chopped
- 1 10 ounce package frozen corn kernels
- 1 medium red onion chopped
- 1 cup tomato bite size pieces
- 1 bunch chopped fresh cilantro
- 2 medium jalapenos chills seeded and diced
Dressing
- 1/8 cup olive oil recipe says 1/2 cup, most times I use none
- 1/4 cup plum vinegar
- 1/4 cup red wine vinegar
- 1 small fresh lime juice
- 1 tablespoon Lemon Juice
- 1 tablespoons honey optional
- 1 tablespoon salt
- 3 cloves crushed garlic
- 1/4 cup chopped fresh cilantro
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground black pepper
- 1 dash hot pepper sauce
- 1/2 teaspoon chili powder
- 1 medium avocado
- 1/4 medium chopped onion
Instructions
Salad
- In a large bowl, combine beans, bell peppers, frozen corn, red onion, etc.
Dressing
- 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 dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Notes
