Mexican Bean Salad
Veganuary = eating vegan for the entire month of january.
Recipe Summary Mexican Bean Salad
A colorful, spicy, and refreshing bean and corn salad.
Ingredients | Warm Salad Recipes Vegan1 (15 ounce) can black beans, rinsed and drained1 (15 ounce) can kidney beans, drained1 (15 ounce) can cannellini beans, drained and rinsed1 green bell pepper, chopped1 red bell pepper, chopped1 (10 ounce) package frozen corn kernels1 red onion, chopped½ cup olive oil½ cup red wine vinegar2 tablespoons fresh lime juice1 tablespoon lemon juice2 tablespoons white sugar1 tablespoon salt1 clove crushed garlic¼ cup chopped fresh cilantro½ tablespoon ground cumin½ tablespoon ground black pepper1 dash hot pepper sauce½ teaspoon chili powderDirectionsIn a large bowl, combine beans, bell peppers, frozen corn, and red onion.In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.Info | Warm Salad Recipes Veganprep:
15 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
TAG : Mexican Bean SaladSalad, Vegetable Salad Recipes, Corn Salad Recipes,
