Mexican Bean Salad
by cj coop
serves: 8
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Mexican Bean Salad |
Ingredients: |
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1 can |
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black beans, rinsed and drained |
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1 can |
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kidney beans, rinsed and drained |
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1 can |
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cannellini beans, rinsed and drained |
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1 |
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green bell pepper, chopped |
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1 |
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red bell pepper, chopped |
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1 (10 ounce) |
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package frozen corn kernels |
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1 |
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red onion, chopped |
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1/4 cup |
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olive oil |
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1/4 cup |
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red wine vinegar |
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2 tblsp |
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fresh lime juice |
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1 tblsp |
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fresh lemon juice |
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1 clove |
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garlic crushed |
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1/4 cup |
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chopped fresh cilantro |
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1/2 tblsp |
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ground cumin |
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1 tsp |
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chili powder |
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salt and pepper to taste |
Directions: |
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1.In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2.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.
3.Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
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