MEXICAN BEAN SALAD

 

  • Cooking Time: 75
  • Servings: 8
  • Preparation Time: 15

Ingredients

  • (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

Directions

  • mix & serve

Notes

Categories: Beans  Fruit  Salad  Soup 
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