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Mexican Bean Salad

Shannah
  • 2018 minutes
  • Serves

INGREDIENTS

1 15 ounce can

black beans, rinsed and drained

1 15 ounce can

cannellini beans, rinsed and drained

1 15 ounce can

kidney beans {I used dark red), rinsed and drained

3

ears fresh corn, grilled and cut off the cob

2

red bell peppers, chopped

1

red onion, diced

1/2 cup

chopped fresh cilantro

1/3 cup

olive oil

1/2 cup

red wine vinegar

1

lime, zested and juiced

1

lemon, zested and juiced

2 tbsp

sugar

1 tsp

salt

2 cloves

minced garlic

1 tbsp

ground cumin

1/2 tbsp

black pepper

1/4 tsp

cayenne pepper

1/2 tsp

chili powder