Mexican Bean Salad with Corn
Ingredients:
- 1 15.25 ounce can black beans, drained and rinsed
- 1 15.25 ounce can dark kidney beans, drained and rinsed
- 1 15.25 ounce can corn, drained and rinsed
- 1 cup grape or cherry tomatoes, halved
- 3/4 cup red bell peppers, diced
- 3/4 cup queso fresco, diced
- 1/2 cup green onions, sliced into thin rounds
- 1/3 cup fresh cilantro, minced
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 2 tablespoon honey
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt & pepper to taste
Preparation
To a large bowl, add all the salad ingredients, stir well to combine and set aside. To a medium bowl, add all the dressing ingredients, pour over the salad, and toss to combine. Cover, refrigerate for at least 3 hours to allow flavors to marry, and serve chilled. Enjoy!
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