Mexican Bean Salad
I love this salad with the different beans, corn and bell peppers. It is especially good the next day for lunch, so be sure to make extra.
|1 (15-ounce) can||black beans, rinsed and drained|
|1 (15-ounce) can||kidney beans, drained|
|1 (15-ounce) can||cannellini beans, chopped|
|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 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.