Ingredients
Scale
- 15 ounces can low sodium black beans (rinsed and drained)
- 15 ounces can low sodium red kidney (rinsed and drained)
- 15 ounces can low sodium navy, cannellini, great Northern beans or black eyed peas (rinsed and drained)
- 1 cup corn (fresh or frozen)
- 1 large any color bell pepper (chopped)
- 1 cup tomatoes (chopped)
- 1/2 cup cilantro (finely chopped)
- 1/4 cup red onion (finely chopped)
- 1/4 cup olive oil (extra virgin)
- 1 lime (juice of)
- 1 large garlic clove (grated)
- 2 teaspoons sugar
- 1 teaspoon cumin (ground)
- 1 teaspoon Frank's red hot sauce (more to taste)
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
Instructions
- In a small bowl, add olive oil, lime juice, garlic, sugar, cumin, hot sauce, chili powder and salt. Whisk well and set aside.
- In a large bowl, add beans, corn, bell pepper, tomatoes, cilantro and red onion.
- Give dressing a good whisk, pour over salad and gently mix with large spoon until well combined.
- Serve cold. It would be also great to let salad sit in the fridge for 15-30 minutes if you have time.