Mexican Bean Salad
Ingredients
Dressing
- 1/2 Cup Avocado Oil
- 1/4 Cup Maple Vinegar Or Red Wine Vinegar
- 1/4 Cup Lime Juice Or Lemon Juice
- 1 to 2 Tbsp Fresh Cilantro
- 1 tsp Onion Powder
- 1 tsp Minced Garlic
- Salt and Pepper to taste
Salad
- 1 14oz. Can Black Beans
- 1 14oz. Can Pinto Beans
- 1 14oz. Can Cannellini Beans
- 1 Large Red Bell Pepper
- 1 Cup Cooked Corn
Instructions
Dressing Instructions
- Measure the oil, vinegar, and lime juice and pour into a canning jar.
- Add the onion, garlic, salt, and pepper to the jar.
- Clean and chop the fresh cilantro and sprinkle into the jar.
- Cover the jar and shake to blend, then set aside.
Salad Instructions
- Drain and rinse the beans, then set the beans and let them continue to drain.
- Clean and chop the peppers and add to a large serving bowl.
- Add cooked corn to the serving bowl, if using canned corn, drain before adding to the bowl.
- Pour the dressing over the ingredients in the large bowl and stir to coat everything.
- Cover and place into the refrigerator for a hour or more.
- Stir the salad before serving, serve chilled.
How to serve this salad
- Use this salad as a dip for chips and crackers.
- A beautiful side dish for any meal.
- A topping for pasta pasta or rice.
- A filling for your burrito or taco.
- Or enjoy this salad as a main dish on a large crisp piece of lettuce.
- Add fresh avocado slices on top of this salad before serving.