Mexican Bean Salad Monday, March 23, 2009


A Gluten Free Recipe

1 15 oz can black beans, rinsed and drained
1 15 oz can light red kidney beans, drained
1 15 oz can cannellini beans, drained and rinsed
1 cup bell pepper (red or green or mixed), chopped
1 10 oz pkg frozen corn kernels
1/2 cup red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 TBSP fresh lime juice
1 TBSP lemon juice
2 TBSP white sugar
1 tsp salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 TBSP ground cumin
1 tsp ground black pepper
1 tsp chili powder (or to taste)


In a large bowl, combine beans, bell peppers, frozen corn, and red onion. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with chili powder. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

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