Southwest Bean Salad
This salad works great with tortilla chips, or add it to a burrito or over Mexican rice
(Photo courtesy of MissHomemade.com)
This recipe will rock your world. Just hand me some tortilla chips and I'm ready to go. It’s great with Mexican, grilling out and all by itself. Fresh is best and this is it.
- 1 can black beans
- 1 can dark kidney beans
- 1 tomato, seeded and chopped
- 1 avocado, chopped
- 1 frozen bag sweet corn
- 1 red onion, chopped
- small cucumber, seeded and chopped (optional)
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 TBS fresh lemon juice
- 2 TBS fresh lime juice
- 2 TBS granulated sugar
- 1 TBS kosher salt
- 1/4 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp freshly ground black pepper
- hot sauce, to garnish
Mix the beans and vegetables together in a large bowl. Mix the dressing ingredients together and pour over salad. Chill for a few hours before serving and serve with hot sauce and tortilla chips.
For more bean salad recipes, please visit http://www.misshomemade.com/.