Pepper Bean Salad

Steve's "Gazpacho"

Pepper Bean Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 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

    jalapeño peppers, seeded and chopped

  • Dressing

  • ½

    Cup chopped, fresh cilantro (or 2 TB. dried CILANTRO)

  • 1

    tsp. GROUND CUMIN

  • 1

    TB. ALEPPO PEPPER

  • 1

    tsp. PENZEYS FRESHLY GROUND PEPPER

  • 1

    tsp. SEA SALT

  • ¼

    Cup canola oil

  • ½

    Cup red wine vinegar

  • 2

    limes, juice of (¼-⅓ Cup)

Directions

Put all that junk in the bowl and shake or stir depending on whether or not you are James Bond.


Nutrition

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