Mexican salad

Name: Mexican salad
Total time: 1200 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 1/4 cup can black beans, rinsed and drained (boiled); 1/4 cup can kidney beans, (boiled); 1/4 cup can cannellini beans, drained and rinsed; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 1/4 cup frozen corn kernels; 1 onion, chopped; 2 tbsp olive oil; 1 tbsp vinegar; 2 tablespoons fresh lime juice; 1 tablespoon lemon juice; 2 tablespoons white sugar; 1 tablespoon salt; 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

Jyoti Prakash Assudani @cook_24726422

#mexico
#week3
#mexicansalad

Jyoti Prakash Assudani @cook_24726422

#mexico
#week3
#mexicansalad

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Ingredients

15-20 minutes

7-8 servings

1/4 cup can black beans, rinsed and drained (boiled)
1/4 cup can kidney beans, (boiled)
1/4 cup can cannellini beans, drained and rinsed
1green bell pepper, chopped
1red bell pepper, chopped
1/4 cup frozen corn kernels
1onion, chopped
2 tbspolive oil
1 tbspvinegar
2 tablespoonsfresh lime juice
1 tablespoonlemon juice
2 tablespoonswhite sugar
1 tablespoonsalt
1 clovecrushed garlic
1/4 cupchopped fresh cilantro
1/2 tablespoonground cumin
1/2 tablespoonground black pepper
1 dashhot pepper sauce
1/2 teaspoonchili powder

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Steps

15-20 minutes

1

In a large bowl, combine beans, bell peppers, frozen corn, and onion.
2

In a small bowl, whisk together olive oil, 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
4

Enjoy your plate