Saturday, August 13, 2016

Mexican Bean Salad

Mexican Bean Salad

This is a refreshing salad, perfect for a BBQ.  Adapted from:

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 yellow bell pepper, chopped
1 red bell pepper, chopped
1 15-oz can corn, drained
1 red onion, chopped
1/8 to 1/4 cup olive oil   
1/8 to 1/4 cup red wine vinegar
2 tablespoons fresh lime juice 
1 tablespoon lemon juice 
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

In a large bowl, combine beans, bell peppers, corn, and red onion.

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, 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, and serve cold. 

Notes: I added some zest from the lemon and lime; I did not add any sugar. I doubled the recipe for two BBQ's this weekend.