Thursday, June 23, 2011

Southwestern Bean Salad

If you need a fabulous summer dish to take to a cookout or potluck, this yummy bean salad is for you! Plan ahead because it needs to chill. The longer it sits, the better the flavors blend together, so make this the night before if you can. This tasty dish also doubles as a dip for tortilla chips - my favorite way to eat it!

Feel free to adjust the spices to your family's tastes!

Here's what you'll need:
1 can black beans
1 can cannellini beans
1 can dark red kidney beans
1 cup frozen corn, thawed
1/2 cup chopped green or red pepper
1/2 cup chopped onion (red onions are really pretty in this dish)
1/3 cup olive oil
1/3 cup red wine vinegar
1 TBSP sugar
1 TBSP lemon juice
1 TBSP lime juice
2 teas cumin
2 teas dried parsley
1 teas garlic powder
1 teas chili powder
1 teas sea salt
1/2 teas black pepper

Drain and rinse all the beans.


Mix the remaining ingredients in a measuring cup.


In a large bowl, combine the beans, corn, pepper and onion. Pour the dressing over the bowl and stir gently to mix.


Aren't all those colors lovely?

Cover and refrigerate until time to serve.


For more yummy recipes, head over to Miz Helen's Full Plate Thursday.

4 comments:

  1. This sounds so delicious and happy and easy!!

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  2. This looks like something my husband would love. Thanks for the recipe!

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  3. Hi Marsha,
    I make a salad that is very similar in my cook book Miz Helen's Kitchen Table. It is a great salad and one that we really enjoy in the summer. I will have to give your recipe a try. Thank you so much for sharing with Full Plate Thursday and I look forward to seeing you again real soon. Hope you have a great week end!
    Miz Helen

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