Easy Mexican Bean Salad with Corn
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Ingredients
- 540 ml Mixed beans 1 large can (19 oz)
- 398 ml Black beans 1 can (14 oz)
- 398 ml Beans of your choice Kidney, chickpeas, cannellini work well
- 1/2 red pepper roughly chopped
- 1/2 green pepper roughly chopped
- 1 cup corn kernels (canned or frozen) or fresh off the cup
- 1/2 red onion finely chopped
- 1/4 cup chopped cilantro or parsley
Dressing Ingredients
- 1/2 cup olive oil
- 1/2 cup red wine vinegar white wine vinegar works well too
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp freshly squeezed lime juice
- 1 1/2 tsp ground cumin
- 1 tsp salt
- 1 tsp sugar optional
- 1 garlic clove finely minced
- 1/8 tsp hot pepper sauce
Instructions
- Rinse beans throughly under cold water in a sieve. Then dry with clean tea towel.
- In a large bowl combine beans, chopped red and green peppers and red onion.
- For the corn, place in a sieve and run under warm water (if using frozed). Drain before adding to other ingredients.
- In a medium size bowl combine all dressing ingredients. Mix well.
- Pour the dressing over bean mixture. Add chopped cilantro or parsley. Fully mix all ingredients together.
- Put in fridge overnight or several hours to let ingredients marry together.
Notes
If you don't have the exact bean quantities - that's okay, just use what you have on hand. I promise it will taste great no matter what.
Servings: 8