Mexican Bean Salad

The carbohydrates and fiber in beans release slowly so they are great for diabetes and heart disease prevention

Recipe Yields: 8 Servings
Serving Size: 295g

Ingredients

•  1 can black beans, rinsed & drained
•  1 can kidney beans, drained
•  1 can cannellini beans, drained and rinsed
•  1 green bell pepper, chopped
•  1 red bell pepper, chopped
•  1 (10 oz.) package frozen corn kernels
•  1 red onion, chopped
•  1/3 cup olive oil
•  1/2 cup red wine vinegar
•  2 Tbsp. fresh lime juice
•  1 Tbsp. lemon juice
•  2 Tbsp. white sugar
•  1 clove crushed garlic
•  1/4 cup chopped fresh cilantro
•  1/2 Tbsp. ground cumin
•  1/2 Tbsp. ground black pepper
•  1/2 tsp. chili powder

Directions

1.  In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2.  In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, garlic, cilantro, cumin, and black pepper. Add chili powder.
3.  Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold with whole-wheat pita halves on the side.

Nutrition Facts