Mexican Bean Salad

Very tasty, even better the next day.
Servings 8 people

Ingredients

  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can kidney beans, drained
  • 1 15 oz can cannellini beans, drained and rinsed
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 1 10 oz package frozen corn kernels
  • 1 large red onion, chopped
  • ½ cup olive oil
  • ½ cup red wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar**
  • 1 tablespoon salt
  • 2 cloves crushed garlic
  • ¼ cup chopped fresh cilantro
  • ½ tablespoon ground cumin
  • ½ tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • ½ teaspoon chili powder
  • 1 large avocado

Instructions

  • In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  • 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.
  • Pour olive oil dressing over vegetables; mix well. Chill thoroughly.
  • Add avocado just before serving and serve cold.

Notes

**Start with 1tablespoon sugar and add to taste.