Ingredients

The following ingredients have 4 Servings
  • ½ cup white vinegar (120 mL)
  • ¼ cup vegetable oil (60 mL)
  • 1 Tbsp sugar
  • 2 tsp ground cumin
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 2 15-oz cans pinto or kidney beans (drained and rinsed)
  • 1 15-oz can black beans (drained and rinsed)
  • 1 15-oz can corn (drained)
  • 1 red bell pepper (diced)
  • ½ medium red onion (seeded and diced)
  • 2 jalapenos (seeded and finely chopped)
  • ¼ cup fresh cilantro

Instruction

  • Dressing: Whisk together the Dressing ingredients. Set aside.
  • Salad: Toss together the Salad ingredients.
  • Combine: Mix the dressing into the salad mixture. Cover and refrigerate for an hour to allow flavors to mix (can skip this step if necessary). Keep in an airtight container in the fridge for up to 5-7 days.