Curtis and Kristi and family
MEXICAN BEAN SALAD
From Kristi Templeton (via Nicole Krenzin)
Serves 8-10
1 can (15 oz.) black beans, rinsed and drained
1 can (15oz.) kidney beans, drained
1 can (15oz.) cannellini (white) beans, rinsed and drained
1 green bell pepper, chopped
1 package (10 oz.) frozen corn kernels
1 red onion, chopped
½ cup olive oil
½ cup red wine vinegar
2T lime juice
1T. lemon juice
2T. white sugar
1T. salt
1 clove crushed garlic
½ T. ground black pepper
¼ cup chopped fresh cilantro
3 dashes hot pepper sauce
½ t. chili powder
In a large bowl, combine beans, bell pepper, corn, and onion.
1 can (15 oz.) black beans, rinsed and drained
1 can (15oz.) kidney beans, drained
1 can (15oz.) cannellini (white) beans, rinsed and drained
1 green bell pepper, chopped
1 package (10 oz.) frozen corn kernels
1 red onion, chopped
½ cup olive oil
½ cup red wine vinegar
2T lime juice
1T. lemon juice
2T. white sugar
1T. salt
1 clove crushed garlic
½ T. ground black pepper
¼ cup chopped fresh cilantro
3 dashes hot pepper sauce
½ t. chili powder
In a large bowl, combine beans, bell pepper, corn, and onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime and lemon juice, sugar, salt, black pepper, garlic, cilantro, hot pepper sauce, and chili powder.
Pour dressing over veggies and mix well.
Chill thoroughly and serve cold.
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