Ingredients
- 1 -12 oz bag frozen corn
- 1-15 oz. can black beans drained rinsed
- 1-can kidney beans drained and rinsed
- 1- 15 oz. Northern beans
- 1- Bell pepper diced
- 1- small red onion diced
- 1- Serrano pepper
- 1-2 Avocado chopped
- 1/2 C. olive oil
- 2-tbs. lime juice
- 1/4 C. Cilantro, chopped
- 1/4 C. red wine vinegar
- 1-tbs. lemon juice
- 1-tbs. Honey
- 1- Garlic clove, minced
- 1/2 tsp. Cumin
- 1-tbs, Salt
- 1/2 tsp. Black pepper
- 1/4 tsp. Chili powder
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Mexican Three Bean Salad
Time: 16 minutes prep, 4 minutes cook
Servings: 8
Directions
- Char the corn in a skillet
- For the Vinaigrette
- Whisk oil, lime, red wine vinegar, lemon juice, honey, minced garlic, cumin, salt, pepper, chili powder and cilantro
- Combine corn, beans, bell pepper, onions and peppers
- Pour vinaigrette over salad and refrigerate.
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Summary
Protein rich bean salad loaded with southwestern flavors.
