Mexican bean salad

Name: Mexican bean salad
Total time: 900 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 can black beans, rinsed &drained; 1 can kidney beans, drained; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 10 oz frozen corn kernels; 1 red onion chopped; 1/2 cup olive oil; 1/2 cup red wine vinegar; 2 tbsp fresh lime juice; 1 tbsp lemon juice; 2 tbsp white sugar; 1 tbsp salt; 1 clove crushed garlic; 1/4 cup chopped fresh cilantro; 1/2 tbsp ground cumin; 1/2 tbsp ground black pepper; 1 dash hot pepper sauce; 1/2 tsp chilli powder; 1 can cannellini beans, drained & rinsed

keiab @cook_3488417

Mexican bean salad

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Ingredients

15 mins

8 servings

1 canblack beans, rinsed &drained
1 cankidney beans, drained
1green bell pepper, chopped
1red bell pepper, chopped
10 ozfrozen corn kernels
1red onion chopped
1/2 cupolive oil
1/2 cupred wine vinegar
2 tbspfresh lime juice
1 tbsplemon juice
2 tbspwhite sugar
1 tbspsalt
1 clovecrushed garlic
1/4 cupchopped fresh cilantro
1/2 tbspground cumin
1/2 tbspground black pepper
1 dashhot pepper sauce
1/2 tspchilli powder
1 cancannellini beans, drained & rinsed

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Steps

15 mins

1

In 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.