Ingredients
1 can of black beans
1 can of kidney beans
1 can of cannellini beans
1 green bell pepper
1 red bell pepper
10 ounces of frozen corn
1 red onion
½ cup of red wine vinegar
½ cup of olive oil
2 Tablespoons of lime juice
1 Tablespoon of lemon juice
3 Tablespoons of sugar
1 Tablespoon of salt
1 clove of garlic
¼ cup of chopped cilantro
½ Tablespoon of ground cumin
½ Tablespoon of pepper (black or white)
1 teaspoon of hot pepper sauce
½ teaspoon of chili powder
Directions
- Rinse and drain all 3 cans of beans.
- Wash and chop the peppers and onion.
- In a large bowl, combine the drained beans, chopped peppers and onion and stir in the frozen corn. Set aside.
- In a smaller bowl, blend the oil, vinegar, lime and lemon juice, salt, sugar, garlic, cumin, cilantro and pepper.
- Add the chili powder and mix.
- You might want to add the hot pepper sauce a little at a time, tasting as you go. If you know you like it, just add the entire 1 teaspoon and stir to blend.
- Pour the blended dressing over the vegetables and mix well.
- Chill completely.
Prep time: 15 minutes Yield: 8 servings
