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15 Minute Mexican Bean Salad

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Ingredients

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  • 15 ounces can low sodium black beans (rinsed and drained)
  • 15 ounces can low sodium red kidney (rinsed and drained)
  • 15 ounces can low sodium navy, cannellini, great Northern beans or black eyed peas (rinsed and drained)
  • 1 cup corn (fresh or frozen)
  • 1 large any color bell pepper (chopped)
  • 1 cup tomatoes (chopped)
  • 1/2 cup cilantro (finely chopped)
  • 1/4 cup red onion (finely chopped)
  • 1/4 cup olive oil (extra virgin)
  • 1 lime (juice of)
  • 1 large garlic clove (grated)
  • 2 teaspoons sugar
  • 1 teaspoon cumin (ground)
  • 1 teaspoon Frank's red hot sauce (more to taste)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt

Instructions

  1. In a small bowl, add olive oil, lime juice, garlic, sugar, cumin, hot sauce, chili powder and salt. Whisk well and set aside.
  2. In a large bowl, add beans, corn, bell pepper, tomatoes, cilantro and red onion.
  3. Give dressing a good whisk, pour over salad and gently mix with large spoon until well combined.
  4. Serve cold. It would be also great to let salad sit in the fridge for 15-30 minutes if you have time.

Find it online: https://www.rapidrecipes.blog/mexican-bean-salad-lime-dressing/