- ♥
- Zilinski
- Kitchen
Karen Castle's Mexican Bean Salad
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Image Credit to Vectorilla
As I've mentioned several times, I love beans. So, when I saw there was a such thing as bean salad, well, it wasn't even a question in my mind. I was going to make it that very day. This recipe comes from Karen Castle, who unfortunately is no longer with All Recipes...but her salad lives on in my recipe book. Every time I serve it, I get asked for the recipe. Try it; you'll love it.
Ingredients
- 15 oz canned black beans, rinsed and drained
- 15 oz. can kidney beans, drained
- 15 oz can cannellini beans, drained and rinsed
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 10 oz. frozen corn kernels
- 1 chopped small red onion
- ½ c. olive oil
- ½ c. red wine vinegar
- 2 TBS fresh lime juice
- 1 TBS lemon juice
- 2 TBS white sugar
- 1 TBS salt
- 1 TBS minced garlic
- ¼ c. chopped fresh cilantro
- ½ TBS ground cumin
- ½ TBS ground black pepper
- 1 dash hot pepper sauce
- ½ tsp chili powder
Directions
- Whisk the liquids and spices together in a large bowl. Add the beans and veggies. Mix it well. Cover and chill for at least an hour (the longer, the better). Eat and enjoy!
