Mexican Bean Salad

Maxican Bean Salad

Here's what you will need:

  1. 1 (15 ounce) black beans, boiled, rinsed and drained
  2. 1 (15 ounce) kidney beans, boiled rinsed and drained
  3. 1 (15 ounce) cannellini beans, drained and rinsed
  4. 1 green bell pepper, chopped
  5. 1 red bell pepper, chopped
  6. 1 (10 ounce) corn kernels (Boiled or raw as you prefer)
  7. 1 red onion, chopped
  8. ½ cup olive oil
  9. ½ cup red wine vinegar
  10. 2 tablespoons fresh lime juice
  11. 1 tablespoon lemon juice
  12. 2 tablespoons white sugar
  13. 1 tablespoon salt
  14. 1 clove crushed garlic
  15. ¼ cup chopped fresh cilantro
  16. ½ tablespoon ground cumin
  17. ½ tablespoon ground black pepper
  18. 1 dash hot pepper sauce
  19. ½ teaspoon chili powder

How to make:

  • Step 1
    In a large bowl, combine beans, bell peppers, corn, and red onion.
  • Step 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.
  • Step 3
    Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.