Easy Mexican Bean Salad Recipe

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen corn kernels, thawed
• 1 red onion, diced
• 0.5 cup olive oil
• 0.5 cup red wine vinegar
• 0.25 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 1 clove garlic, crushed
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1.5 teaspoons ground cumin
• 1.5 teaspoons ground black pepper
• 0.5 teaspoon chili powder, or to taste
• 1 dash hot pepper sauce, or to taste

Instructions

1. Prepare all the necessary ingredients for the salad.
2. In a large bowl, combine the beans, bell peppers, corn, and red onion.
3. In a separate small bowl, whisk together the olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper. Add chili powder and hot sauce to taste.
4. Pour the dressing over the bean mixture and toss to coat evenly. Refrigerate for about 1 hour, or until thoroughly chilled. Serve cold and enjoy!

Nutrition

• Calories: 334 kcal
• Fat Content: 15 g
• Fiber Content: 11 g
• Sugar Content: 6 g
• Sodium Content: 1159 mg
• Protein Content: 11 g
• Carbohydrate Content: 42 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g