Mexican Bean Salad

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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

Ingredients

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

Directions

  1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  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.
  3. 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.

Posted in Gluten-Free, Vegan, Vegetarian

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