Mexican Bean Salad

This salad is a mainstay in our house. We prep it on a Sunday night and eat it all week. Add greens and it's a healthy salad. Add eggs and it's Mexican eggs. Add chips and it's a fresh dip. Or just eat it on its own. 

Low carb. Minimal sugar. Healthy fats. Tons of vegetables.

Good stuff.

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Ingredients

Salad: 

  • 1 can kidney beans
  • 1 can garbanzo beans
  • 1 can black beans
  • 1 green bell pepper
  • 1 red bell pepper
  • 10 oz fresh corn
  • 1 red onion
  • 1/4 cup fresh cilantro

Dressing: 

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 1/2 tablespoon cumin
  • 1/2 tablespoon black pepper
  • 1/2 teaspoon chili powder
  • 1 tablespoon agave

How to Make: 

Mix the salad and the dressing together in a big bowl. It's that easy.  

Miscellaneous

 Garlic

I love garlic. And usually add a ton more garlic. I also saute the garlic in a pan with olive oil and add that to the dressing to really bring out the flavor. 

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Pineapple 

Sometimes if I'm in the mood for something sweeter and more fresh I'll add pineapple chunks. Great for summer.