Name: Mexican Bean Salad
Ingredients: 5 fl. oz. olive oil; 3½ fl. oz. red wine vinegar; zest and juice of 4 limes; 2 tsp. chili flakes; 3 Tbsp. freshly chopped cilantro (or flat-leaf parsley); sea salt; freshly ground black pepper; 1 (14 oz.) can black beans (drained and rinsed); 1 (14 oz.) can kidney beans (drained and rinsed); 1 (14 oz.) can cannellini beans (drained and rinsed); 2 red bell peppers (or orange, or yellow) (cored, deseeded, and diced); 10½ oz. frozen sweetcorn kernels (thawed); 1 red onion (diced)

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Mexican Bean Salad

A delicious and colorful salad.

Author: from Clodagh’s Weekend Kitchen, by Clodagh McKenna

Ingredients

For the Lime Dressing

5 fl. oz. olive oil
3½ fl. oz. red wine vinegar
zest and juice of 4 limes
2 tsp. chili flakes
3 Tbsp. freshly chopped cilantro or flat-leaf parsley
sea salt
freshly ground black pepper

Salad

1 (14 oz.) can black beans drained and rinsed
1 (14 oz.) can kidney beans drained and rinsed
1 (14 oz.) can cannellini beans drained and rinsed
2 red bell peppers (or orange, or yellow) cored, deseeded, and diced
10½ oz. frozen sweetcorn kernels thawed
1 red onion diced

Instructions

Start by making the lime dressing. Place all dressing ingredients in a small bowl, season with salt and pepper, and whisk together.
Add beans, peppers, sweetcorn, and red onion to a large mixing bowl. Pour over dressing, season to taste with salt and pepper, and mix well.
Serve cold.

Notes

This is such a fun salad, full of protein and bursting with fresh, spicy, and zingy flavors. Try it with mango, avocado, or cubes of grilled halloumi, or shredded iceberg (or other) lettuce for extra height.

Personally, I think it’s fine as it is.