Ingredients

The following ingredients have 4 Servings
  • 15 oz can low sodium black beans (rinsed and drained)
  • 15 oz can low sodium red kidney (rinsed and drained)
  • 15 oz can low sodium navy, cannellini, great Northern beans or black eyed peas (rinsed and drained)
  • 1 cup corn (fresh or frozen)
  • 1 large any color bell pepper (chopped)
  • 1 cup tomatoes (chopped)
  • 1/2 cup cilantro (finely chopped)
  • 1/4 cup red onion (finely chopped)
  • 1/4 cup olive oil (extra virgin)
  • 1 lime (juice of)
  • 1 large garlic clove (grated)
  • 2 tsp sugar
  • 1 tsp cumin (ground)
  • 1 tsp Frank's red hot sauce (more to taste)
  • 1/2 tsp chili powder
  • 1/2 tsp salt

Instruction

  • In a small bowl, add olive oil, lime juice, garlic, sugar, cumin, hot sauce, chili powder and salt; whisk well and set aside.
  • In a large bowl, add beans, corn, bell pepper, tomatoes, cilantro and red onion.
  • Give dressing a good whisk, pour over salad and gently mix with large spoon until well combined.
  • Serve cold. It would be also great to let salad sit in the fridge for 15-30 minutes if you have time.