A great summer salad. This is the Black Bean and Corn Salad‘s sister recipe. Although the Black Bean and Corn Salad is still my favorite, this recipe is a fantastic choice for diversifying your salad repertoire. I love the colors, the variety of beans, and the juicy crunchy flavor that explodes in my mouth!
This recipe has earned 4.8/5 stars with over 1100 reviews.
prep: 15 minutes
makes 8 servings
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 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 (optional)
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.
See http://allrecipes.com/recipe/mexican-bean-salad/ for the original Mexican Bean Salad recipe.