Name: Mexican Bean Salad
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Black beans, rinsed and drained - 1 (15 ounce) can; Kidney beans, rinsed and drained - 1 (15 ounce) can; Cannellini beans, rinsed and drained - 1 (15 ounce) can; Green bell pepper, chopped - 1; Red bell pepper, chopped - 1; Frozen corn kernels, thawed - 1 (10 ounce) package; Red onion, diced - 1; Olive oil - ½ cup; Red wine vinegar - ½ cup; Chopped fresh cilantro - ¼ cup; Fresh lime juice - 2 tablespoons; Lemon juice - 1 tablespoon; Garlic, crushed - 1 clove; White sugar - 2 tablespoons; Salt - 1 tablespoon; Ground cumin - 1 ½ teaspoons; Ground black pepper - 1 ½ teaspoons; Chili powder, or to taste - ½ teaspoon; Hot pepper sauce, or to taste - 1 dash

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mexican Bean Salad

1. Black beans, rinsed and drained - 1 (15 ounce) can

2. Kidney beans, rinsed and drained - 1 (15 ounce) can

3. Cannellini beans, rinsed and drained - 1 (15 ounce) can

4. Green bell pepper, chopped - 1

5. Red bell pepper, chopped - 1

6. Frozen corn kernels, thawed - 1 (10 ounce) package

7. Red onion, diced - 1

8. Olive oil - ½ cup

9. Red wine vinegar - ½ cup

10. Chopped fresh cilantro - ¼ cup

11. Fresh lime juice - 2 tablespoons

12. Lemon juice - 1 tablespoon

13. Garlic, crushed - 1 clove

14. White sugar - 2 tablespoons

15. Salt - 1 tablespoon

16. Ground cumin - 1 ½ teaspoons

17. Ground black pepper - 1 ½ teaspoons

18. Chili powder, or to taste - ½ teaspoon

19. Hot pepper sauce, or to taste - 1 dash

How to cook deliciously - Mexican Bean Salad

1. Stage

Combine beans, bell peppers, corn, and red onion in a large bowl.

2. Stage

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. Stage

Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.