If you’re a fan of vegetarian dishes (regardless of whether or not you’ve sworn off meat), you probably know how important it is to get a pretty good dose of protein. Today’s recipe, a zesty Mexican Bean Salad, shows that beans don’t have to be boring. It also has an average of five out of five stars out of over 500 reviews on Allrecipes.com.
Another plus: it’s completely easy to make. You can make it as a side at a cookout or as part of a larger meal, then make the rest of it into lunch. If you’re feeling truly adventurous, wrap it up in a tortilla and add some salsa or guacamole.
Prep Time: 15 Minutes
Ready In: 1 hour, 15 minutes
Original recipe yields 8 servings
— 1 (15 oz) can black beans, rinsed and drained
— 1 (15 oz) can kidney beans, drained
— 1 (15 oz) can cannelloni beans, drained and rinsed
— 1 green bell pepper, chopped
— 1 red bell pepper, chopped
— 1 (10 oz) package frozen corn kernels
— 1 red onion, chopped
— 1/2 cup olive oil
— 1/2 cup red wine vinegar
— 2 tablespoons fresh lime juice
— 1 tablespoon lemon juice
— 2 tablespoons white sugar
— 1 tablespoon salt
— 1 clove crushed garlic
— 1/4 cup chopped fresh cilantro
— 1/2 tablespoon ground cumin
— 1/2 tablespoon ground black pepper
— 1 dash hot pepper sauce (like Tabasco)
— 1/2 teaspoon chili powder
1.) In a large bowl, combine beans, bell peppers, frozen corn and red onion.
2.) 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.