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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 3 |
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This recipe came from a co-worker. It's delicious and extremely addicting. Once you start eating it you just can't stop! It's a hit wherever you bring it. *Special Note: Cannellini beans are also called white kidney beans and Shoe Peg Corn can also be called white corn. Ingredients:
1 (15 1/2 ounce) can black beans |
1 (15 1/2 ounce) can kidney beans |
1 (15 1/2 ounce) can cannellini beans |
1 (11 ounce) can shoe peg corn |
1 green pepper, chopped |
1 sweet onion, chopped |
1/2 cup olive oil |
1/2 cup red wine vinegar |
1 tablespoon bottled lime juice |
1 tablespoon bottled lemon juice |
2 tablespoons sugar |
1 tablespoon fresh garlic |
1/2 teaspoon cumin |
1/2 teaspoon chili powder |
1/2 teaspoon pepper |
1/2 teaspoon salt |
Directions:
1. Drain beans and corn, place in large bowl. Add remaining ingredients. Mix gently to combine. Refrigerate until ready to serve (it is a good idea to let the bean salad refrigerate for at least an hour so that the flavors can blend together).
2. Serve alone as a side dish or with tortilla chips.
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