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Camelia

Mexican Bean Salad

All my family loved it. It forms part of our stable diet. I have experimented using Mexican spices and it just as nice.
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Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 5 minutes
Servings: 8
Course: Comfort food
Calories: 252
Ingredients Method

Ingredients
  

  • 1 15 ounce can black beans, rinsed and drained
  • 1 15 ounce can kidney beans, rinsed and drained
  • 1 15 ounce can cannellini beans, rinsed and drained
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 10 ounce package frozen corn kernels, thawed
  • 1 red onion diced
  • ½ cup olive oil
  • ½ cup red wine vinegar
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 1 clove garlic crushed
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons ground black pepper
  • ½ teaspoon chili powder or to taste
  • 1 dash hot pepper sauce or to taste

Method
 

  1. Combine beans, bell peppers, corn, and red onion in a large bowl.
  2. Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.
  3. Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.