Pepper Bean Salad

Ingredients

• FOR THE SALAD:
• 15 ounces, weight Black Beans, Drained And Rinsed
• 15 ounces, weight Kidney Beans, Drained And Rinsed
• 15 ounces, weight Pinto Beans, Drained And Rinsed
• 2 cups Corn
• 1 whole Red Onion, Chopped
• 1 whole Red Bell Pepper, chopped
• 1 whole Green Bell Pepper, Chopped
• 2 whole Jalapeno Peppers (seeded And Chopped)
• _____
• FOR THE DRESSING:
• ½ cups Cilantro
• 1 teaspoon Ground Cumin
• 1 teaspoon Sea Salt
• ¼ cups Canola Oil
• 1 teaspoon Ground Pepper
• ½ cups Red Wine Vinegar
• ¼ cups Lime Juice

Preparation Instructions

For the salad:

Mix salad ingredients after chopping, rinsing, and draining. Cover and chill for at least one hour. (I sometimes double the corn, just because I love it, but it taste great with 2 or 4 cups. You can also throw in a 15. oz can of corn, drained, if you don’t have a fresh supply.)

For the dressing:

Mix the dressing ingredients to create a dressing to top the salad. Pour over the salad, and toss well. (Add the dressing right before serving.)