Mexican Bean Salad with Corn


Ingredients:

1 15.25 ounce can black beans, drained and rinsed
1 15.25 ounce can dark kidney beans, drained and rinsed
1 15.25 ounce can corn, drained and rinsed
1 cup grape or cherry tomatoes, halved
3/4 cup red bell peppers, diced
3/4 cup queso fresco, diced
1/2 cup green onions, sliced into thin rounds
1/3 cup fresh cilantro, minced

Dressing:

3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon apple cider vinegar
2 tablespoon honey
1 tablespoon chili powder
1 teaspoon cumin
Salt & pepper to taste

Preparation:

To a large bowl, add all the salad ingredients, stir well to combine and set aside. To a medium bowl, add all the dressing ingredients, pour over the salad, and toss to combine. Cover, refrigerate for at least 3 hours to allow flavors to marry, and serve chilled. Enjoy!

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