Mexican Summer Salad
A colorful, spicy, and refreshing Mexican bean salad.
1 hr 15 mins
15 oz kidney beans
15 oz black beans
15 oz cannellini beans
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> green bell pepper, chopped
1 medium red bell pepper
1 medium red onion, chopped
4 oz olive oil
1/2 cup red wine vinegar
1 fl oz lime juice
1/2 fl oz lemon juice
1/2 tbsp black pepper
1/2 tsp chili powder
1/2 cup cilantro, chopped
1 tsp garlic
In a large bowl, combine beans (rinsed and drained), bell peppers and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, cilantro, and black pepper.
Season to taste with garlic and chili powder.
Pour olive oil dressing over vegetables; mix well.
Chill thoroughly, and serve cold.
Note: based on a recipe from allrecipes.
in 1 serving of Mexican Summer Salad.
, 43% carbs, 14% protein.
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