Spicy Corn and Bean Salad

This cold bean salad with Tex-Mex flavors is even better the next day—if it lasts that long!

Serves: 6Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy


Serves: 6

Ingredients

  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 can (15 oz.) kidney beans, drained and rinsed
  • 1 red or yellow bell pepper, chopped
  • 1 large tomato, diced
  • 1 small cucumber, diced
  • 2⁄3 cup corn (fresh, canned, or frozen)
  • 1⁄3 cup olive oil
  • 1⁄4 cup lime juice
  • 1⁄2 tsp. chili powder
  • 1⁄2 tsp. garlic powder
  • 1⁄4 tsp. cayenne pepper
  • 1⁄2 tsp. salt
  • 1⁄4 cup chopped fresh cilantro

Directions

  • In a large bowl, combine the black beans, kidney beans, bell pepper, tomato, cucumber, and corn.
  • In a separate small bowl, whisk together the olive oil, lime juice, chili powder, garlic powder, cayenne, and salt.
  • Pour over bean mixture, tossing to coat. Stir in fresh cilantro.
  • Chill for at least 1 hour before serving, to allow flavors to mingle.