PEPPER BEAN SALAD {penzey's}

By grinder

SERVING SIZE:
5.2 oz. {148g} 130 Cal/40 Cal from Fat/4.5g Total Fat 7%/0g Sat Fat 0%/0mg Chol 0%/400mg Sod 17%/19g Carb 6%/6g Fiber 22%/2g Sugars/ 5g Protein

Ingredients

• Salad:
• 1 can black beans, rinsed, drained
• 1 can kidney beans, rinsed, drained
• 1 can pinto beans, rinsed, drained
• 15 oz. super sweet frozen niblet corn or 2 c. fresh corn kernels
• 1 red onion, chopped
• 2 garlic cloves, chopped
• 1 red bell pepper, seeded, chopped
• 1 green bell pepper, seeded, chopped
• 2 jalapeño peppers, seeded, chopped
• Dressing:
• 1/2 cup chopped, fresh cilantro {or 2 T. dried}
• 1 teaspoon ground cumin
• 1 tablespoon Aleppo pepper
• 1 teaspoon fresh ground black pepper
• 1 teaspoon sea salt
• 1/4 cup canola oil {1.75oz}
• 1/2 cup red wine vinegar {4oz}
• 2 limes, juice of {1/4-1/3 c.}

Details

Servings 8

Preparation

Step 1

In a large bowl, combine beans, corn, onion, garlic, bell peppers and jalapeño peppers. Toss well.

Combine the cilantro, cumin, Aleppo pepper, fresh ground pepper, sea salt, oil, vinegar and lime juice in a container with a lid. Shake well to mix thoroughly.

Right before serving, pour the dressing over the salad and toss to coat.