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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This is the perfect salad to take to a family reunion or potluck. It's colorful, keeps well and is full of flavor without being too spicy or vinegary. I think the Sun Vista brand of beans has the best flavor for this recipe. Passive cooking time is chill time. Ingredients:
1 (15 ounce) can black beans |
1 (15 ounce) can pinto beans |
1 (15 ounce) can garbanzo beans |
1 red onion, chopped |
1 red pepper, chopped |
1/4 cup chopped fresh cilantro (1 t if dried) |
1 (10 ounce) package frozen corn |
1/2 cup olive oil |
2 tablespoons red wine vinegar |
2 tablespoons lime juice |
1 tablespoon lemon juice |
1/2 teaspoon crushed garlic |
2 tablespoons sugar |
1 tablespoon kosher salt (less if regular table salt) |
1 teaspoon cumin |
1 teaspoon fresh ground pepper |
1 dash tabasco sauce |
2 dashes chili powder |
1 avocado, diced |
Directions:
1. Drain and rinse beans.
2. Combine beans, onion, red pepper, cilantro and corn in a very large bowl.
3. In a small bowl, whisk together remaining ingredients except for the chili powder.
4. Pour dressing over beans and mix well.
5. Sprinkle a dash of chili powder over the top of the salad.
6. Cover and chill thoroughly.
7. Before serving, toss salad again, then add another dash of chili powder and spread avocado over the top of the salad.
8. (Don't add the avocado until right before serving.).
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