Mexican Bean Salad

MEXICAN BEAN SALAD

YOU’LL NEED:

For the salad:

1 Can (16 Oz.) Bush’s Black Beans, rinsed and drained
1 Can (16 Oz.) Bush’s Kidney Beans, rinsed and drained
1 Can (16 Oz.) Bush’s Pinto Beans, rinsed and drained
1 Green bell pepper, chopped
1 Bag (12 oz.) frozen corn
1 C. red onion, chopped

For the dressing:

⅓ C. olive oil
⅓ C. apple cider vinegar
¼ C. chopped fresh cilantro
¼ C. fresh lime juice
1 Tbsp. sugar
½ Tbsp. ground cumin
½ Tbsp. ground black pepper
1 Tsp. salt
½ Tsp. chili powder
2-3 Cloves garlic, finely minced
Hot sauce, to taste

HOW TO MAKE:

1-In a large bowl, combine all of the beans, green pepper, frozen corn, and red onion.
2-In a mason jar, combine all of the dressing ingredients.
3-Shake until well combined.
4- Pour the dressing over the bean mixture.
5-Chill for at least 4 hours.
6-Mix well before serving.

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