Mexican Bean Salad
This colorful, spicy, and refreshing bean salad is one of our favorite side dishes, and often acts as an entrée.
Ingredients
Beans and veggies
- 1 15 oz can Black beans rinsed and drained
- 1 15 oz can Kidney beans rinsed and drained
- 1 15 oz can Cannellini beans rinsed and drained
- 1 Green bell pepper chopped
- 1 Red bell pepper chopped
- 1 10 oz bag Frozen corn
- 1 Red onion chopped
Dressing
- 1/2 cup Olive oil
- 1/2 cup Red wine vinegar
- 2 tbsp Lime juice
- 1 tbsp Lemon juice
- 2 tbsp White sugar
- 1 tbsp Salt
- 1 clove Garlic crushed
- 1/4 cup Fresh cilantro chopped
- 1/2 tbsp Ground cumin
- 1/2 tbsp Ground black pepper
- 1 dash Hot pepper sauce
- 1/2 tsp Chili powder
Instructions
- 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.