Moreover, it holds up well as a left-over, so don’t let the size of this recipe deter you too much.
It has all your favorites so do give it a try. It is a great addition to any meat dish (barbecue of course!) but also fish stands nicely with it.
In fact, it makes a nice lunch dish all by itself.
And you can’t beat the fiber and all the goodness of eating so many veggies in one place.
So make it. (This recipe comes from Culinary Adventures in the Kitchen, but frankly it’s a fairly standard recipe you can find lots of places.
- 15 oz can black beans (rinse all beans and drain)
- 15 oz can kidney beans
- 15 oz an cannellini beans
- 12 oz can corn (or fresh or frozen (1 1/2 c will do)
- 1 each green and red sweet peppers, chopped
- 1-2 jalapeños chopped (my addition–you may omit if you don’t want any heat)
- 1 small red onion, chopped
- 1/2 c olive oil
- 1/2 c red wine vinegar
- 1 lime, juiced and zested
- 1/2 lemon, juiced and zested
- 2 tbsp sugar
- 1 tsp salt (more if you must)
- 1 clove garlic, microplaned
- 1/2 c chopped cilantro
- 1/2 tbsp cumin
- 1/2 tbsp black pepper
- 1/2 tsp cayenne (more or less)pU
- 1 tbsp chili powder
- Put all the veggies in a large bowl and mix.
- Place all the rest of the ingredients in a small bowl and whisk until well blended.
- Pour over the veggies and mix.
- Refrigerate for a couple of hours.
- Serve either cold or let it come back to a room temperature.
NOTE: You might want to serve some chopped tomato and avocado on the side but I wouldn’t add them to the bowl since they don’t hold up well for left-overs. Of course feel free to add other veggies and swap out different beans. Zucchini would be good and summer squash, jicama, even cabbage. Pintos are great in this and garbanzo would work fine. Be careful of using cucumber. It doesn’t hold up well I find after a day or so. You might consider adding cooked rice or some other cooked grain such as quinoa. Also a very tiny pasta such as orzo would work, but again, these don’t hold up as well as leftovers, so beware of how many are going to eat.
- Mexican Bean Salad (christinehammondms.wordpress.com)
- Alison’s Mexican Salad (joinusfordinner.wordpress.com)