Mexican Bean Salad

 

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 avocado, diced
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño, finely chopped (optional for added heat)
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Prepare the Vegetables:
   • Dice the avocado, finely chop the red onion, halve the cherry tomatoes, and dice the bell peppers.
2. Mix the Ingredients:
   • In a large bowl, combine the black beans, kidney beans, corn, avocado, red onion, cherry tomatoes, bell peppers, and jalapeño (if using).
3. Make the Dressing:
   • In a small bowl, whisk together the olive oil, fresh lime juice, ground cumin, salt, and pepper.
4. Combine and Toss:
   • Pour the dressing over the bean and vegetable mixture. Add the chopped cilantro and gently toss everything together until well coated.
5. Serve:
   • Serve immediately or refrigerate for an hour to let the flavors meld together. This salad is perfect for a quick lunch and can be served on its own or with tortilla chips.

Enjoy your refreshing and flavorful Mexican Bean Salad!