Mexican bean salad

Fresh, tasty and refreshing…goes well with BBQ, meat or simply for a dinner. I have to warn you, you will fall in love with this bean salad, even if you are not a fan of beans! 

Prepare it a night before and keep in in the fridge for a few days. I love this salad especially during the summer, but you can enjoy it anytime. 

Ingredients 

1 can black beans, rinsed and drained

1 can kidney beans, drained

1 can cannellini beans, drained and rinsed

1 green bell pepper, chopped

1 red bell pepper, chopped

1 can sweet corn – 300g  

1/2 red onion, chopped – if you love onions, you can add a whole onion 

Dressing 

115ml olive oil

115ml red wine vinegar

1 juice of one fresh lime

1 tablespoon lemon juice

1 and ½ tablespoons white sugar

1 tablespoon salt

1 clove crushed garlic

5g chopped fresh cilantro

1 tablespoon ground cumin

1 teaspoon ground black pepper

1 dash hot pepper sauce

1/2 teaspoon chili powder or espelette 

In a large bowl, combine beans, bell peppers, frozen or canned corn and peppers

Add chopped onion.

Press garlic, juice lemon and chop cilantro.

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.