Mexican Corn Salad

I used this recipe for a taco night at my place! I got the kids to help my chop the peppers. Pretty simple recipe to throw together and you can make it the day before which is nice! It makes a lot though! Next time, would definitely half this recipe.

My helper is chopping peppers using a plastic knife that I saved from Korean Air! haha

Mexican Bean Salad (from allrecipes.com)

Ingredients

·        1 (15 ounce) can black beans, rinsed and drained

·        1 (15 ounce) can kidney beans, drained

·        1 (15 ounce) can cannellini beans, drained and rinsed

·        1 green bell pepper, chopped

·        1 red bell pepper, chopped

·        1 (10 ounce) package frozen corn kernels (used one 15 oz jar of canned corn)

·        1 red onion, chopped

·        1/2 cup olive oil

·        1/2 cup red wine vinegar

·        2 tablespoons fresh lime juice

·        1 tablespoon lemon juice

·        2 tablespoons white sugar

·        1 tablespoon salt

·        1 clove crushed garlic

·        1/4 cup chopped fresh cilantro

·        1/2 tablespoon ground cumin

·        1/2 tablespoon ground black pepper

·        1 dash hot pepper sauce

·        1/2 teaspoon chili powder

Directions

1.     In a large bowl, combine beans, bell peppers, frozen corn, and red onion.

2.     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.

3.     Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold