Saturday, September 15, 2012

Mexican Bean Salad Recipe

Mexican Bean Salad
I found this recipe on I know it as Texas Caviar. It's a great salad and works well when eaten with tortilla chips (kind of like a salsa).

15 ozs black beans (rinsed and drained)
15 ozs kidney beans (drained)
15 ozs cannellini beans (drained and rinsed)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
10 ozs corn kernels (frozen)
1 red onion (chopped)
1/2  cup olive oil
1/2  cup red wine vinegar
2 tbsps fresh lime juice
1 tbsp lemon juice
2 tbsps white sugar
1 tbsp salt
1 clove crushed garlic
1/4  cup fresh cilantro (chopped)
1/2 tbsp ground cumin
1/2 tbsp black pepper (ground)
1 dash hot pepper sauce
1/2 tsp chili powder


In a large bowl, combine beans, bell peppers, frozen corn, and red onion. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

No comments:

Post a Comment