Southwest Bean Salad
I've been making this salad for probably close to a decade and I always get asked for the recipe when we take it to a party/get together or serve it to guests! I'm definitely more of an intuitive cook and rarely follow recipes so it's usually hard for me to share exact measurements & directions when I get asked how to make something...this is one that I actually DO have written out though (and it's always a crowd favorite), so I thought it would be a fun one to share!
1 (15 oz) can black beans, rinsed & drained
1 (15 oz) can kidney beans, rinsed & drained
1 (15 oz) can cannellini beans, rinsed & drained
2 bell peppers, chopped (I like red & orange but green is fine too!)
1 10 oz bag frozen corn
1 red onion, chopped
(for the dressing):
1/4 cup olive (or avocado) oil
1/4 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
2 tablespoons sugar
1 tablespoon salt
2 cloves fresh garlic, minced
1/4 cup fresh cilantro, chopped
1/2 tablespoon cumin
1/2 tablespoon pepper
1/2 teaspoon chili powder
dash of hot pepper sauce
In a large bowl, combine beans, bell peppers, frozen corn & red onion.
In a small bowl, whisk together remaining ingredients and pour over the salad; mix well and season to taste with additional hot sauce and/or chili powder, if desired.
This salad is best once the flavors have had time to meddle for at least a few hours- I usually make it a day ahead or in the morning, if I need it for later in the day. It's perfect on its own as a side with BBQ, burgers or tacos, enchiladas, etc. and we LOVE it added to taco salads with a little TesseMae's cilantro lime ranch dressing drizzled on top!