Pepper Bean Salad

By Cookie67

Penzey's Recipe

Ingredients

• DRESSING:
• 1 15-oz can black beans, rinsed and drained
• 1 15-oz can kidney beans, rinsed and drained
• 1 15 oz can pinto beans, rinsed and drained
• 1 15 oz bag super sweet frozen niblet corn or 2 Cups fresh corn on the cob kernels
• 1 red onion, chopped
• 2 garlic cloves, chopped
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 2 jalapeno peppers, seeded and chopped
• 1/2 Cup chopped, fresh cilantro (or 2 tbsp dried Cilantro)
• 1 tsp ground cumin
• 1 tbsp aleppo pepper
• 1 tsp Penzey's Freshly ground pepper
• 1 tsp sea salt
• 1/4 cup canola oil
• 1/2 cup red wine vinegar
• 2 limes, juice of (1/4-1/3 cup)

Details

Servings 8

Preparation

Step 1

In a large bowl, combine the beans, corn, onion, garlic, bell peppers and jalapeno peppers. Toss well. Combine the cilantro, cumin, aleppo pepper, 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.