INGREDIENTS:
For the salad:
1 can (16 oz.) Bush’s Black Beans, rinsed and drained
1 can (16 oz.) Bush’s Kidney Beans, rinsed and drained
1 can (16 oz.) Bush’s Pinto Beans, rinsed and drained
1 green bell pepper, chopped
1 bag (12 oz.) frozen corn
1 cup red onion, chopped
For the dressing:
⅓ cup olive oil
⅓ cup apple cider vinegar
¼ cup chopped fresh cilantro
¼ cup fresh lime juice
1 tbsp. sugar
½ tbsp. ground cumin
½ tbsp. ground black pepper
1 tsp. salt
½ tsp. chili powder
2-3 cloves garlic, finely minced
Hot sauce, to taste
INSTRUCTIONS
In a large bowl, combine all of the beans, green pepper, frozen corn, and red onion.
In a mason jar, combine all of the dressing ingredients. Shake until well combined. Pour the dressing over the bean mixture.
Chill for at least 4 hours.
Mix well before serving.
