Mexican Bean Salad

Recipe View Step 1: Prepare Ingredients (5 minutes). Gather all the necessary ingredients and have them ready for use. Chop the bell peppers and red onion, mince the garlic, and ensure the beans are rinsed and drained.

Recipe View Step 2: Combine Base Ingredients (5 minutes). In a large bowl, combine the black beans, kidney beans, cannellini beans, chopped green bell pepper, chopped red bell pepper, thawed corn kernels, and diced red onion. Ensure everything is evenly distributed in the bowl.

Recipe View Step 3: Prepare the Dressing (5 minutes). In a separate small bowl, whisk together the olive oil, red wine vinegar, chopped cilantro, lime juice, lemon juice, crushed garlic, sugar, salt, cumin, and black pepper until well combined. Adjust seasoning with chili powder and hot sauce to your preference.

Recipe View Step 4: Marinate (60 minutes). Pour the prepared dressing over the bean mixture in the large bowl. Toss gently but thoroughly to ensure all ingredients are well coated with the dressing. Refrigerate the salad for at least 1 hour to allow the flavors to meld together beautifully.

Recipe View Step 5: Serve (2 minutes). Once chilled, remove the salad from the refrigerator. Toss again before serving to redistribute the dressing. Serve cold as a side dish, appetizer, or light meal.