Mexican Bean Salad
- Ready In:
- 4hrs
- Ingredients:
- 18
- Serves:
-
8
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, minced
- 1 red bell pepper, minced
- 1 (10 ounce) package frozen corn kernels
- 1 red onion, minced
- 1⁄2 cup olive oil
- 1⁄2 cup red wine vinegar
- 1 1⁄2 tablespoons lime juice
- 1 1⁄2 tablespoons lemon juice
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1⁄4 cup fresh cilantro, minced
- 1⁄2 tablespoon ground cumin
- 1⁄2 tablespoon ground black pepper
- 1⁄2 teaspoon chili powder
- 1 teaspoon chipotle hot sauce
directions
- In large bowl, combine black beans, kidney beans, cannelli beans, peppers, frozen corn and red onion. Toss to combine.
- In a small bowl whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, cilantro, cumin, and black pepper. Season with hot sauce and chili powder.
- Add dressing to beans and mix well to combine. Transfer to an airtight container and chill 4 hours or overnight to marinate. Serve cold.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!