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home > recipes > salads and dressings > mexican bean party salad
from NY, US 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can kidney beans, drained 1 (15 ounce) can cannellini beans, drained and rinsed 1 green bell pepper, chopped 1 red bell pepper, chopped 1 (10 ounce) package frozen corn kernels 1 red onion, chopped 1/2 cup olive oil 1/2 cup red wine vinegar 2 tablespoons fresh lime juice 1 tablespoon lemon juice 2 tablespoons white sugar 1 tablespoon salt 1 clove crushed garlic 1/4 cup chopped fresh cilantro 1/2 tablespoon ground cumin 1/2 tablespoon ground black pepper 1 dash hot pepper sauce 1/2 teaspoon chili powder Directions 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. Serves 10-12.

Mexican Bean Party Salad


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list all recipes for SALADS (258)
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keyword: mexican
keyword: party
keyword: salad
ethnicity: mexican
recipes for salads
recipes by butterflydog
Email Address:
(posted April 5, 2012)

from NY, US

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

Directions
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.

Serves 10-12.



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