Mexican Bean Salad
INGREDIENTS
- Cooking Time: 75
- Servings: 8
- Preparation Time: 15
- (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
