1 (15 ounce) can black beans, rinsed and drained (or dried beans soaked overnight)
1 (15 ounce) can kidney beans, rinsed and drained (or dried beans soaked overnight)
1 (15 ounce) can cannellini beans, rinsed and drained (or dried beans soaked overnight)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels (or fresh corn if you can get your hands on some)
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon black pepper
1 dash hot sauce (optional)
1/2 teaspoon chili powder (optional)
In a large bowl, combine beans, bell peppers, corn, and red onion.
|True confession #1: I didn't have a red bell pepper, so I left it out.|
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder, if desired.
|True confession #2: I didn't have enough red wine vinegar so I used half red wine vinegar and half balsamic vinegar. While this worked in a pinch, I've made it both ways and think it's better with all red wine vinegar.|
Pour dressing over vegetables, and mix well. Chill thoroughly, and serve cold.
(Recipe slightly adapted from this one on www.allrecipes.com)