Mexican Bean Salad

Serve this as a meal or as a side dish on Taco Tuesdays.

(Serves 4)

Ingredients

• 1 16 oz. can black beans
• 1 16 oz. can kidney beans
• 1 16 oz. can white or pinto beans
• 1 16 oz. can corn
• 1 red pepper, chopped
• 1 yellow or green pepper, chopped
• 1 red onion, chopped
• 1/2 c. olive oil
• 1/2 c. balsamic vinegar
• 1 T lemon juice
• 2 T sugar
• 1 clove garlic, chopped
• 1/2 T chili powder
• 1/2 T cumin
• 1/4 c. fresh cilantro, chopped
• 1 dash hot pepper sauce, if desired

Directions

Rinse and drain beans and corn. Mix together and add red pepper, yellow or green pepper, and red onion. Whisk together olive oil, balsamic vinegar, lemon juice, sugar, garlic, chili powder, cumin, cilantro and hot pepper sauce. Add to bean mixture and mix. Chill for at least 2 hours. Serve cold.

Amount Per Serving: Calories 265, Total Fat 11 g, Sodium 389 mg, Total Carbohydrates 35 g, Sugars 8 g, Fiber 9 g, Protein 9 g

Printed in FLAVORS OF THE WORLD 2018 CALENDAR
Healthy Recipes Submitted by UMass Memorial Health Employees