Mexican Bean Salad

A yummy, spicy and family favorite! 

Ingredients:

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can kidney beans, drained

1 (15 oz) can cannellini beans, rinsed and drained

1 green bell pepper, chopped

1 red bell pepper, chopped

1 (10 oz) 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 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

Directions:

1. In a large bowl, combine beans, bell peppers, frozen corn, and red onions. 

2. 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. 

3. Pour olive oil dressing over vegetables, mix very well. Chill thoroughly, serve cold. 

Optional but I like to add fresh avocado to mine. Separate in my bowl. I don't recommend adding it to the whole mixture because it will turn all brown and ishy! 

I hope you enjoy the bean salad with your family!