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Mexican Bean Salad (10.08.13)

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  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can pinto beans
  • 1 (15 ounce) can garbanzo beans
  • 1/2 red onion, chopped
  • 1/2 red pepper, chopped
  • 1/4 cup cilantro, chopped
  • 1 (10 ounce) package frozen corn, thawed
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lime juice
  • 1/2 teaspoon garlic, finely diced
  • 2 tablespoons sugar
  • 1 teaspoon cumin
  • 1 dash Tabasco sauce
  • 1 avocado, diced
  • 1 teaspoon lemon juice
  • Dash chili powder
  • Salt and Pepper, to taste

 

Drain and rinse beans. Combine beans, onion, red pepper, cilantro, corn, salt and pepper in a large bowl.

In a small bowl, whisk together the next 8 ingredients (olive oil through Tabasco sauce). Add salt and pepper, to taste. Pour dressing over bean salad. Add avocado on top.

Squeeze lemon over the avocado. Sprinkle with chili powder.