Mexican Bean Salad…or Dip

 

 

After 14 inches of snow fell last night, I decided that it was the perfect time to make on of our favorite summer recipes. Yeah…I said summer. I was hoping to forget that Mother Nature decided to spread (dump) a little wintry magic all over the north.

This post is very heavy on the pictures. My sweet husband was gracious enough to offer to take pictures of me preparing this dish. He did an excellent job, and was tremendously patient through the whole process. Like I said…sweet man! So, I will spare you a lengthy description, as it is pretty self explanatory.

Anyway…

I found this Mexican Bean Salad recipe on allrecipes.com a few years ago, and tweaked it to suit our tastes. I always get requests for the recipe when I bring it to a party or potluck. We like to use it as a dip for tortilla chips, but it is certainly yummy as a stand alone salad.

 

Mexican Bean Salad

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, drained

1 (15 ounce) can cannellini beans, drained and rinsed

1 green bell pepper, chopped

1 red bell pepper, chopped

2 cups frozen corn kernels

1 red onion, chopped

1/2 cup olive oil

1/2 cup red wine vinegar

2 tablespoons fresh lime juice

1 tablespoon lemon juice

1 tablespoon  sea salt

2 cloves crushed garlic

1/2 cup chopped fresh cilantro

1/2 tablespoon ground cumin

1/2 tablespoon ground black pepper

1/2 teaspoon chili powder

1 dash hot pepper sauce

 

 

First, drain and rinse all of the beans.

 

 

 

 

 

I used corn that we had frozen from our garden.

 

 

 

 

 

 

 

Gorgeous organic bell peppers!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Now for the dressing.

 

 

 

 

 

 

So…I do not own a juicer of any sort, and these limes were way tough to squeeze. Can you see my ugly toes digging into the floor…haha! That was how hard I was trying!

 

 

 

Two hands…nada!

 

 

 

 

 

 

Enter:  My hero…and lime squeezer extraordinaire.

 

 

 

 

 

I ran out of sea salt and had to use kosher.

 

 

 

 

 

 

 

 

 

 

Using my favorite measuring tool.

 

 

 

 

 

 

 

 

 

Give everything a little toss.

 

 

 

 

 

I could not find organic cilantro ANYWHERE in Petoskey. So, since cilantro is at the top of the Dirty Dozen list, I chose to spray it down with my Basic H. I usually do not buy anything on that list of offenders, unless it is organic. But sometimes it isn’t possible. Especially in the dead of winter.

 

 

 

Rinse the cilantro VERY well!

 

 

 

 

The finished product!

 

 

 

 

 

 

 

 

 

 

 

We ate it on chicken tacos this evening. Yum.

 

 

 

 

Definitely give this one a try! It is packed with nutrients, fiber and antioxidants galore! Your body (and tummy) will thank you.

 

 

Jessie