This salad will completely change your life.

I was addicted to it this summer. Not only is it so tasty, fresh, and colorful- but it has just a little bit of a zip to it (due to the vinegar) and I love the flavor the cilantro adds. This salad gets better as it sits in the fridge for a little while and all the flavors begin to blend together.

Mexican Bean Salad

2014-09-29 19:56:26

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Ingredients

1. 1 (15 oz) can black beans, rinsed and drained
2. 1 (15 oz) can kidney beans, drained
3. 1 (15 oz) can cannellini beans, drained and rinsed
4. 1 green bell pepper, chopped
5. 1 red bell pepper, chopped
6. 1 (10 oz) package frozen corn kernels
7. 1 red onion, chopped
8. ½ cup evoo
9. ½ cup red wine vinegar
10. 2 Tbsp fresh lime juice
11. 1 Tbsp lemon juice
12. 2 Tbsp white sugar
13. 1 Tbsp salt
14. 1 clove crushed garlic
15. ¼ cup chopped fresh cilantro
16. ½ Tbsp ground cumin
17. ½ Tbsp ground black pepper
18. 1 dash hot sauce
19. ½ tsp chili powder

Instructions

1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together evoo, red wine vinegar, lime and lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper.
3. Season to taste with hot sauce and chili powder.
4. Pour evoo dressing over vegetables and mix well.
5. Chill thoroughly and serve cold.

By Cooking with Crystal

Adapted from Allrecipes

Adapted from Allrecipes

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