Mexican Bean Salad

Cooking

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.

Mexican Bean Salad (8 servings)

Ingredients:

Garlic - 1 clove, crushed

Salt - 1tbsp

Grinded Pepper - 1/2 tbsp

Lemon juice - 1 tbsp

Olive oil - 1/2 cup

Red onion - 1, chopped

Cumin - 1/2 tbsp, ground

Sugar - 2 tbsp

Black beans - 1 can, rinsed, drained

Kidney beans - 1 can, drainer

Cannellini beans - 1 can, rinsed, drained

Green bell pepper - 1, chopped

Red bell pepper - 1, chopped

Cilantro - 1/4 cup, chopped, fresh

Corn - 1 pack, frozen kernels

Hot pepper sauce - 1 dash

Red wine vinegar - 1/2 cup

Chilli powder - 1/2 tsp

Lime juice - 2 tbsp

Cooking: (120 min)

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.