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.