“A colorful, spicy, and refreshing bean and corn salad.” Mexican Bean Salad – You must try this recipe.
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- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (10 ounce) 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
- 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.
- Enjoy! 🙂
Per Serving: 334 calories; 14.8 g fat; 41.7 g carbohydrates; 11.2 g protein; 0 mg cholesterol; 1159 mg sodium.
Recipe by: Karen Castle, Photo Credit: Skye (flickr)
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