Wednesday, July 20, 2011

Make It: Mexican Bean Salad

Need a quick, easy, and healthy dish to throw together in this summer's heat?  Look no further than this delightful salad comprised of crisp veggies, three kinds of beans, and a whole heap of cilantro!

I found this Mexican Bean Salad on Allrecipes a few years back and it has been a summer staple ever since.  Do a little chopping, whisk up the dressing ingredients, toss everything together, and you've got yourself a refreshing summer salad.  [Don't mind the crappy picture quality.  It really is a gorgeous array of colors!]

It is colorful, healthy, flavor-packed, and, well, just make this a.s.a.p. and taste it for yourself.

Mexican Bean Salad
adapted from

1 (15oz) can black beans, rinsed and drained
1 (15oz) can kidney beans, rinsed and drained
1 (15oz) can cannellini beans, rinsed drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10oz) bag frozen corn kernels
1/2 red onion, chopped
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
1 tablespoon white sugar
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder
Few dashes hot sauce

1. In a big bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, garlic, cilantro, cumin, black pepper, chili powder, and hot sauce.  Taste and adjust seasonings, if necessary.
3. Pour dressing over the vegetables and mix well.  Chill and serve cold.

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