This salad is really, really good, and it's very different, too. It's definitely healthy--loaded with 3 kinds of beans that are rich in protein and fiber, crisp veggies, and heart-healthy olive oil. It makes a perfect warm-weather meal (no cooking!), or serve it as a side dish anytime. Yummy!
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can dark kidney beans, rinsed and drained
1 (15 oz) can cannellini beans, rinsed and drained
1/2 green bell pepper, diced
1 red pepper, diced
10 oz frozen corn (no need to thaw or cook)
1 small red onion, minced
1/4 cup olive oil*
1/4 cup red wine vinegar*
2 tbls lime juice
1 tbls lemon juice
1 tbls sugar
1 tsp sea salt
4 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1/2 tbls ground cumin
1/2 tbls black pepper
1/2 tsp hot pepper sauce (more or less, to taste)
*If you prefer less dressing, reduce vinegar & olive oil to 1/8 cup each.
Dressing:
In medium bowl, whisk together red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper, and hot pepper sauce. Once sugar has dissolved, whisk in olive oil gradually until all ingredients are well-incorporated. Allow dressing to set at room temperature.
Salad:
In large bowl, combine beans, green & red pepper, corn, and red onion. Toss well.
Pour dressing over veggies, and mix well. Serve chilled or at room temperature. Refrigerate any leftovers.
Serves 10.
