Three-Bean Salad
Ingredients:
- 1 x 14oz can black beans, rinsed & drained
- 1 x 14oz can cannellini beans (white kidney beans), rinsed & drained
- 1 x 14oz can chickpeas, rinsed & drained
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 cup frozen corn kernels
- 1/2 medium red onion, diced
Dressing:
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup Pinot Noir Wine Vinegar
- 2 Tbsp lime juice
- 1 Tbsp lemon juice
- 1 1/2 Tbsp sugar
- 3/4 Tbsp salt
- 1 clove garlic, minced
- 1/4 cup cilantro, chopped
- 1/2 T ground cumin
- 1/2 T black pepper
- (optional - dash of hot sauce)
Directions:
In a large bowl, combine beans, bell peppers, corn, and red onion.
In a small bowl, whisk together all dressing ingredients.
Drizzle the dressing over beans and mix thoroughly. Chill, stirring several times to reincorporate the dressing. (Salad can be eaten right away, but is tastier when it's had some time to marinate in the dressing. If making ahead of time, leave out cilantro
and mix in just before serving.)
