Ingredients:
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can corn, drained
1 red bell pepper, diced
1 green bell pepper, diced
1/2 red onion, finely chopped
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and black pepper, to taste
Optional toppings: diced avocado, crumbled feta cheese, sliced jalapenos
Directions:
In a large mixing bowl, combine the black beans, kidney beans, corn, diced red bell pepper, diced green bell pepper, finely chopped red onion, and chopped fresh cilantro.
In a small bowl, whisk together the olive oil, red wine vinegar, ground cumin, chili powder, salt, and black pepper to make the dressing.
Pour the dressing over the bean mixture and toss until everything is evenly coated.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, taste and adjust seasoning as needed. If desired, top with diced avocado, crumbled feta cheese, and sliced jalapenos.
Serve chilled as a side dish or enjoy as a light and refreshing main course.
Prep Time: 10 minutes | Chill Time: 1 hour | Total Time: 1 hour 10 minutes
Servings: 6 servings
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