For the Salad:
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 cup frozen corn kernels, thawed
1/2 red onion, finely chopped
1/2 cup fresh cilantro, chopped
For the Dressing:
1/3 cup olive oil
1/4 cup lime juice
2 tablespoons red wine vinegar
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar (optional, to balance the acidity)
1
Combine the Salad Ingredients:
In a large bowl, combine the black beans, kidney beans, garbanzo beans, red bell pepper, green bell pepper, corn, red onion, and cilantro.
2
Prepare the Dressing:
In a separate small bowl, whisk together the olive oil, lime juice, red wine vinegar, cumin, chili powder, salt, black pepper, and sugar if using. Adjust seasoning to taste.
3
Dress the Salad:
Pour the dressing over the salad ingredients and toss gently to ensure everything is well coated.
4
Chill and Serve:
Refrigerate the salad for at least 1 hour to allow the flavors to meld. This salad tastes even better when made ahead, giving more time for the flavors to develop.
Ingredients
For the Salad:
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 cup frozen corn kernels, thawed
1/2 red onion, finely chopped
1/2 cup fresh cilantro, chopped
For the Dressing:
1/3 cup olive oil
1/4 cup lime juice
2 tablespoons red wine vinegar
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar (optional, to balance the acidity)