Quick Colorful Bean Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I can't remember where I found the recipe for this cold bean salad, but it's become one of my favorites, shares Valerie Harmsworth of Orillia, Ontario. A squeeze of fresh lime juice when serving really adds to the flavor. Ingredients:
1 can (15 ounces) black beans, rinsed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 cup fresh or frozen corn, thawed |
1 medium green pepper, chopped |
1 medium sweet red pepper, chopped |
1/2 cup chopped red onion |
1 jalapeno pepper, seeded and chopped |
2 tablespoons canola oil |
2 tablespoons red wine vinegar |
1 tablespoon balsamic vinegar |
1-1/2 teaspoons ground cumin |
1-1/2 teaspoons chili powder |
1 teaspoon sugar |
1/2 teaspoon dried oregano |
1 tablespoon lime juice |
Directions:
1. In a large bowl, combine the black beans, garbanzo beans, corn, green pepper, red pepper, red onion and jalapeno pepper. In a small bowl, whisk together the oil, vinegars, cumin, chili powder, sugar and oregano. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with lime juice. Yield: 8 servings.
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