Mexican Bean Salad Recipe
"A colorful, spicy, and refreshing bean and corn salad."
- In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper.Season to taste with hot sauce and chili powder.
- Pour olive oil dressing over vegetables; mix well.Chill thoroughly, and serve cold.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 334 calories;14.8 g fat;41.7 g carbohydrates;11.2 g protein;0 mg cholesterol;1159 mg sodium.Full nutrition
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