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Mexican Bean Salad

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Member since 2006

Serves 8 | Prep Time 15 | Cook Time 75


(You can marinate the beans for more flavor if you want)
*1 (15 ounce) can black beans, rinsed and drained
*1 (15 ounce) can kidney beans, rinse and drained
*1 (15 ounce) can cannellini beans, drained and rinsed (can sub Great Northerns,garbanzo or blackeyed peas)
*1 green bell pepper, chopped
*1 red bell pepper, chopped
*1 (10 ounce) package frozen corn kernels (I wish I could add fresh corn instead! You could use canned)
*1 red onion, chopped
*I'll probably add either fresh tomatoes or canned NS diced
*I might add green beans
*I might add green chilis or jalepenos for more kick
*I might add black olives
*I might add avocado
*I might add pasta to make it more of a meal

*1/2 cup olive oil (you might want to half)
*1/2 cup red wine vinegar (you might want to half)
*2 tablespoons fresh lime juice (bottled works just fine :D)
*1 tablespoon lemon juice
*2 tablespoons white sugar (you might want to half)
*1 tablespoon salt (I'm gonna leave this out)
*1 clove crushed garlic (I will probably just toss in bottled minced)
*1/4 cup chopped fresh cilantro (I will probably use dried)
*1/2 tablespoon ground cumin
*1/2 tablespoon ground black pepper
*1 dash hot pepper sauce (I will probably add more)
*1/2 teaspoon chili powder

mix & serve

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