Mexican Bean Salad
Ingredients
- Black Beans - 1/2 (15 ounce) can, rinsed and drained
- Kidney Beans - 1/2 (15 ounce) can, drained
- Cannellini Beans - 1/2 (15 ounce) can, drained and rinsed
- Green Bell Pepper - 1/2, chopped
- Red Bell Pepper - 1/2, chopped
- Frozen Corn Kernels - 1/2 (10 ounce) package
- Red Onion - 1/2, chopped
- Olive Oil - 1/4 cup
- Red Wine Vinegar - 1/4 cup
- Fresh Lime Juice - 1 tablespoon
- Lemon Juice - 1-1/2 teaspoons
- White Sugar - 1 tablespoon
- Salt - 1-1/2 teaspoons
- Garlic - 1/2 clove crushed
- Fresh Cilantro - 2 tablespoons, chopped
- Ground Cumin - 3/4 teaspoon
- Ground Black Pepper - 3/4 teaspoon
- Hot Pepper Sauce - 1/2 dash
- Chili Powder - 1/4 teaspoon
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.
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