Mexican Bean Salad
15 min · ★ 4.8 · by Karen Castle
Category: Bean Salads
Ingredients (19)
- + 1 (15 ounce) can black beans, rinsed and drained add to pantry
- + 1 (15 ounce) can kidney beans, drained add to pantry
- + 1 (15 ounce) can cannellini beans, drained and rinsed add to pantry
- + 1 green bell pepper, chopped add to pantry
- + 1 red bell pepper, chopped add to pantry
- ✓ 1 (10 ounce) package frozen corn kernels
- + 1 red onion, chopped add to pantry
- ✓ ½ cup olive oil
- + ½ cup red wine vinegar add to pantry
- + 2 tablespoons fresh lime juice add to pantry
- + 1 tablespoon lemon juice add to pantry
- + 2 tablespoons white sugar add to pantry
- + 1 tablespoon salt add to pantry
- ✓ 1 clove crushed garlic
- + ¼ cup chopped fresh cilantro add to pantry
- + ½ tablespoon ground cumin add to pantry
- + ½ tablespoon ground black pepper add to pantry
- + 1 dash hot pepper sauce add to pantry
- + ½ teaspoon chili powder add to pantry
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