Mexican Salad

Mexican Salad

Category, DifficultyBeginner

A colorful, and refreshing bean and corn salad

Yields4 Servings
Prep Time20 mins

For the Salad
 2 cups Black beans
 1 cup Kidney Beans
 1 Green Bell pepper
 1 Red Bell pepper
 1 cup Corn
 3 Tomato
 1 Red Onion
For the Dressing
 ½ cup Olive Oil
  cup Red Wine Vinegar
 1 lime
 1 tbsp lemon juice
 1 Garlic
  cup Cilantro
 ½ tsp Ground Cumin
 ½ tsp Sugar
 ½ tsp Salt & Pepper

For the Salad
1

Dice the bell peppers, the red onion, the tomatoes.

2

In a large bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. If you like spicy food, you can season to taste with hot sauce and chili powder.
Whisk well.

3

Add to the bowl the beans, bell peppers, corn, and red onion. Mix well, chill for 1 hours and serve cold.

Ingredients

For the Salad
 2 cups Black beans
 1 cup Kidney Beans
 1 Green Bell pepper
 1 Red Bell pepper
 1 cup Corn
 3 Tomato
 1 Red Onion
For the Dressing
 ½ cup Olive Oil
  cup Red Wine Vinegar
 1 lime
 1 tbsp lemon juice
 1 Garlic
  cup Cilantro
 ½ tsp Ground Cumin
 ½ tsp Sugar
 ½ tsp Salt & Pepper

Directions

For the Salad
1

Dice the bell peppers, the red onion, the tomatoes.

2

In a large bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. If you like spicy food, you can season to taste with hot sauce and chili powder.
Whisk well.

3

Add to the bowl the beans, bell peppers, corn, and red onion. Mix well, chill for 1 hours and serve cold.

Mexican Salad

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