Mexican Bean Salad
Monica McSwain
ingredients
- 1 (15 oz.) can black beans,rinsed and drained
- 1 (15 oz.) can kidney beans, drained
- 1 (15 oz.) can cannellini beans, drained and rinsed
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (10 oz.) package frozen corn kernels
- 1 red onion, chopped
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon lemon juice
- 2 tablespoons white sugar
- 1 tablespoon salt
- 1 clove 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
directions
- 1
Directions:
- 2
In large bowl, combine beans, bell peppers, frozen corn and red onion.
- 3
In 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.
- 4
Pour olive oil dressing over vegetables: mix well. Chill thoroughly, and serve cold.
Source: Monica McSwain
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