The Menu:
Mexican Bean Salad
The Original Recipe:
We are having Grilled Chicken Quesadillas tonight, and I wanted something different to go with them. I love this recipe. It's like a 3 Bean Salad and a Salsa (which I have different versions, but I don't have my all-time favorite on my blog, yet!) all in one. It's so fresh and yummy. I could seriously eat, just this, for breakfast, lunch and dinner!
Mexican
Bean Salad via allrecipes
1 (15 ounce) can
black beans, rinsed and
drained
1 (15 ounce) can
kidney beans, drained
1 (15 ounce) can
cannellini beans,
drained and rinsed
1 green bell pepper,
chopped
1 red bell pepper,
chopped
1 (10 ounce) package
frozen corn
kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine
vinegar
2 tablespoons fresh
lime juice
1 tablespoon lemon
juice
2 tablespoons white
sugar
1 tablespoon salt
1 clove crushed
garlic
1/4 cup chopped
fresh cilantro
1/2 tablespoon
ground cumin
1/2 tablespoon
ground black pepper
1 dash hot pepper
sauce
1/2 teaspoon chili
powder
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Directions:
In a large bowl,
combine beans, bell peppers, frozen corn, and red onion.
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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.
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Pour olive oil dressing over vegetables; mix well. Chill
thoroughly, and serve cold
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