Cooked - Skinny Mexican Bean Salad With Corn

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Skinny Mexican Bean Salad With Corn

6.0

1 15.25-ounce can black beans (drained and rinsed)

1 15.25-ounce can dark kidney beans (drained and rinsed)

1 15.25-ounce can corn (drained and rinsed)

1 cup grape or cherry tomatoes (halved if desired)

¾ cup red bell peppers (diced small)

¾ cup queso fresco (diced small)

½ cup green onions (sliced into thin rounds)

⅓ cup fresh cilantro (finely minced, or to taste)

3 tablespoons olive oil

2 tablespoons lime juice

1 tablespoon apple cider vinegar

1 to 2 tablespoon agave or honey

1 tablespoon chili powder (or to taste)

1 teaspoon cumin (or to taste)

¾ teaspoon kosher salt (or to taste)

¾ teaspoon freshly ground black pepper (or to taste)

To a large bowl, add all ingredients and stir to combine; set aside.
To a medium bowl, add all ingredients, whisk to combine, pour over salad, and toss to combine.
Taste salad, check for seasoning balance, and make any necessary flavor adjustments, i.e. more salt, pepper, vinegar, honey, etc. and add as desired.
Cover, refrigerate for at least 3 hours to allow flavors to marry, and serve chilled.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

Created this week

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