This Mexican Bean Salad is refreshing for the summer, and yet has a slight kick that will pair nicely with other traditional Mexican dishes. It’s great by itself, as well as over chopped tomatoes and romaine lettuce.
Plus, it only gets better as it sits in the fridge, so you can make it the night before for an easy no fuss meal.
Ingredients:
Mexican Bean Salad
- 1 15-oz Can Black Beans, Rinsed and Drained
- 1 15-oz Can Corn, Drained
- 1 15-oz Can Chickpeas, Drained
- 1 Red Bell Pepper, Chopped
- 1/4 cup Olive Oil
- 1/4 Cup Red Wine Vinegar
- 2 Tbs Fresh Lime Juice
- 1 Tbs Lemon Juice
- 1 Tsp Agave Nectar or Honey
- 1/2 Tbs Salt
- 1 Clove Crushed Garlic
- 1/2 Tbs Ground Cumin
- 1/2 Tbs Ground Black Pepper
- 1/2 Tsp Chili Powder
- 1 Dash Hot Pepper Sauce
Directions:
- In a large container with a tight fitting lid, combine beans, bell peppers, and corn.
- In a small container, combine olive oil, red wine vinegar, lime juice, lemon juice, honey or agave nectar, salt, garlic, cumin, black pepper, chili powder, and hot sauce.
- Shake small container until ingredients are well blended.
- Pour dressing over vegetables; cover and shake lightly.
- Chill thoroughly, making sure to rotate the container a few times to remix the dressing and vegetables.
- Serve cold.
Tip: Serve by itself as a bean salad, or serve over chopped tomatoes and romaine lettuce to serve as a more "traditional" salad.
