This colourful, filling salad really hits the spot and has a spicy kick. The mexican bean salad is tasty, protein-rich and is also very versatile and convenient as it can be prepared in advance and be part of your packed lunch, or it can be a delicious side for dinner.
Black Beans (rinsed and drained) 225 g
Kidney Beans (rinsed and drained) 225 g
Cannellini Beans (rinsed and drained) 225 g
Green Bell Pepper (chopped) 160 g
Red Bell Pepper (chopped) 160 g
Corn Kernels (frozen) 140 g
Red onion (chopped) 150 g
Olive Oil 60 ml
Red Wine Vinegar 60 ml
Fresh Lime Juice 15 ml
Lemon Juice 8 ml
Garlic Cloves (crushed) 5 g
Fresh Coriander (chopped) 6 g
Ground Cumin 2 g
Dash Hot Pepper Sauce 3 ml
Chili powder 1 g
1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, garlic, coriander and cumin. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over salad and mix well. Chill thoroughly, and serve cold.
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