Southwest Bean Salad

By CarlaKay

This can be made with a vast array of beans and/or spices. This says“Summer in a Bowl”to me.

Ingredients

• 1 cup fresh, or thawed frozen corn
• 1 cup black beans, rinsed and drained
• 1 cup kidney beans, rinsed and drained
• 1 cup pinto bean, rinsed and drained
• 1 cup black eyed peas, rinsed and drained
• 1 large or 2 small tomatoes, diced
• 1/2 jalepeno pepper, minced
• 1/4 large red onion, diced
• 1 large garlic clove, minced
• 1/4 cup champagne vinegar
• 2 tablespoons extra virgin olive oil
• 1/4 cup lime juice
• 1 teaspoon dried cilantro (I wish I had of thought to grab some fresh)

Preparation

Step 1

In a large bowl, whisk vinegar, oil, lime juice, and garlic together. Rinse and drain all of your beans. Add to dressing. Add in the tomatoes, jalepeno, onion, and cilantro. Stir to combine. Refrigerate for 8 hours to allow the flavors to marry.

Makes 6 to 8 Servings