How to Make Mexican Bean Salad

by Tamara Letter

Colorful fiesta!

Supplies

  • 1 Can black beans, rinsed and drained
  • 1 Can kidney beans, rinsed and drained
  • 1 Can Cannellini beans, rinsed and drained
  • 1 Green pepper, chopped
  • 1 Red pepper, chopped
  • 1 Bag of frozen corn (12 oz)
  • 1 Red onion, chopped
  • ½ Cups Olive Oil
  • ½ Cups Red wine vinegar
  • 1 Lime, squeezed for juice
  • 1 Tablespoon Lemon juice
  • 2 Tablespoons White sugar
  • 1 Tablespoon Salt
  • ½ Teaspoons Chopped garlic
  • ¼ Cups Fresh cilantro, chopped
  • 1 ½ Teaspoons Ground cumin
  • 1 ½ Teaspoons Black pepper
  • 1 Dash of Tabasco sauce
  • ½ Teaspoons Chili powder
  • Instructions

    Step 1

    Open each can of beans. Rinse and drain separately.

    Step 2

    Add beans to a large bowl.

    Step 3

    Add green pepper.

    Step 4

    Add red pepper.

    Step 5

    Add red onion.

    Step 6

    Add frozen corn.

    Step 7

    Stir. Place in refrigerator while you prepare the sauce.

    Step 8

    In a small bowl, add olive oil.

    Step 9

    Add red wine vinegar.

    Step 10

    Whisk ingredients.

    Step 11

    Squeeze one lime. I cut my lime in half and squeeze both sides into the sauce.

    Step 12

    Add lemon juice.

    Step 13

    Add sugar.

    Step 14

    Whisk again.

    Step 15

    Add salt.

    Step 16

    Add garlic.

    Step 17

    Add cilantro.

    Step 18

    Whisk again.

    Step 19

    Add cumin.

    Step 20

    Add black pepper.

    Step 21

    Add a dash of Tabasco sauce.

    Step 22

    Add chili powder.

    Step 23

    Whisk again.

    Step 24

    Pour sauce over vegetables and stir well. Place in refrigerator until chilled.

    Step 25

    Serve and enjoy! Tastes great with Scoops tortilla chips, too!