Mexican Bean Salad

     This is definitely a favorite recipe in the Sedler household, and anyone who has opened our fridge before can attest to that because it's in there 75% of the time. It's such a delicious recipe that works as a party appetizer, snack or healthy side to dinner, and it's great for summertime.

       For a colorful side to dinner try it with a juicy steak, grilled chicken, salmon or shrimp. If you're looking for a snack or appetizer, it works wonderfully as a "dip" for chips, crackers or salted cucumbers, and of course it tastes great just by itself!

      The beans are super fibrous, the bell peppers and onion are loaded with vitamins, and the olive oil provides healthy monounsaturated fatty acids. What more could you ask from a summer salad?!

    It stays well in the fridge for a week or so and tastes just as good after a few days because the veggies absorb the flavor of the dressing. It's a delicious, attractive summer salad that you can feel good about eating!

Mexican Bean Salad

Ingredients:

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 can white beans, drained and rinsed

1 green bell pepper, chopped

1 red bell pepper, chopped

1 red onion, chopped

10 oz package frozen corn

1/2 cup red wine vinegar

1/2 cup olive oil

2 tbsp sugar

1/2 tbsp cumin

1/2 tbsp black pepper

2 tbsp fresh lime juice

1 tbsp lemon juice

1/4 cup chopped cilantro

2 tsp salt

1/2 tsp chili powder

Dash hot sauce, optional

Directions:

Mix beans and veggies in large bowl.

In separate bowl, wisk together remaining ingredients and pour over beans.

Toss to coat, and refrigerate.