Food for Thought

June 24, 2021

Mexican Bean Salad

Here's what you will need:

Measurement: 1 cup = 250ml

1. 1 (15 ounce) black beans, boiled, rinsed and drained
2. 1 (15 ounce) kidney beans, boiled rinsed and drained
3. 1 (15 ounce) cannellini beans, drained and rinsed
4. 1 green bell pepper, chopped
5. 1 red bell pepper, chopped
6. 1 (10 ounce) corn kernels (Boiled or raw as you prefer)
7. 1 red onion, chopped
8. ½ cup olive oil
9. ½ cup red wine vinegar
10. 2 tablespoons fresh lime juice
11. 1 tablespoon lemon juice
12. 2 tablespoons white sugar
13. 1 tablespoon salt
14. 1 clove crushed garlic
15. ¼ cup chopped fresh cilantro
16. ½ tablespoon ground cumin
17. ½ tablespoon ground black pepper
18. 1 dash hot pepper sauce
19. ½ teaspoon chili powder

How to make:

• Step 1
  In a large bowl, combine beans, bell peppers, corn, and red onion.
• Step 2
  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 hot sauce and chili powder.
• Step 3
  Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.