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Easy Mexican Bean Salad

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A delightful blend of beans, fresh vegetables, and a tangy dressing that embodies the vibrant flavors of Mexico, perfect for any gathering.

Ingredients

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  • 1 cup corn, frozen or canned
  • 1 can black beans
  • 1/2 cup onion (red or green onions)
  • 1 cup chopped sweet peppers
  • 1/2 cup of cilantro, chopped (can substitute parsley or basil)
  • 1/4 cup lime juice
  • 1/2 cup olive oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1 clove garlic, crushed
  • 1/4 teaspoon chili powder
  • Dash of black pepper or cayenne powder (optional)

Instructions

  1. Cook the corn according to the directions if using frozen corn. Let cool. You can also use leftover or roasted corn.
  2. Drain and rinse the black beans and add them to a large mixing bowl.
  3. Add your corn, peppers, onions, and cilantro to the bowl and mix well.
  4. Whisk the lime juice, olive oil, cumin, garlic, salt, and chili powder together in a separate bowl to make the dressing.
  5. Pour the dressing over the salad and toss well to combine.
  6. Refrigerate until ready to eat. For best flavor, prepare the night before.

Equipment

Notes

Ensure all ingredients are certified gluten-free and free from hidden gluten. Avoid cross-contamination when preparing gluten-free meals.

Nutrition

Find it online: https://www.glutenfreez.com/mexican-bean-salad/