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  • Mexican Three Bean Salad

    1 vote
    Prep time:
    Cook time:
    Servings: 8
    by Tim Campbell
    5 recipes
    >
    Protein rich bean salad loaded with southwestern flavors.

    Ingredients

    • 1 -12 oz bag frozen corn
    • 1-15 oz. can black beans drained rinsed
    • 1-can kidney beans drained and rinsed
    • 1- 15 oz. Northern beans
    • 1- Bell pepper diced
    • 1- small red onion diced
    • 1- Serrano pepper
    • 1-2 Avocado chopped
    • 1/2 C. olive oil
    • 2-tbs. lime juice
    • 1/4 C. Cilantro, chopped
    • 1/4 C. red wine vinegar
    • 1-tbs. lemon juice
    • 1-tbs. Honey
    • 1- Garlic clove, minced
    • 1/2 tsp. Cumin
    • 1-tbs, Salt
    • 1/2 tsp. Black pepper
    • 1/4 tsp. Chili powder

    Directions

    1. Char the corn in a skillet
    2. For the Vinaigrette
    3. Whisk oil, lime, red wine vinegar, lemon juice, honey, minced garlic, cumin, salt, pepper, chili powder and cilantro
    4. Combine corn, beans, bell pepper, onions and peppers
    5. Pour vinaigrette over salad and refrigerate.

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