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Categories:
black beans kidney beans corn with green onions tomatoes extra-virgin olive oil red wine vinegar garlic powder cumin salt black pepper
Viewed: 25 - Published at: 9 months agoIngredients
- 1 (15 1/2 oz.) can black beans
- 1 (15 1/2 oz.) can kidney beans
- 1 (11 oz.) can corn with red and green peppers (Mexicorn)
- 3 green onions (for 1/2 c. chopped)
- 1 (10 oz.) can tomatoes and green chilies (Ro-Tel)
- 3 Tbsp. extra virgin olive oil
- 3 Tbsp. red wine vinegar
- 1/2 tsp. garlic powder
- 1/2 tsp. cumin
- 1/4 tsp. salt or to taste
- 1/4 tsp. black pepper or to taste
Method
- Pour both cans of beans into a colander to drain.
- Pour the corn on top of the beans and drain well.
- Pour the beans and corn into a 3-quart or larger bowl.
- Finely chop onions and add them to the bowl.
- Add Ro-Tel to the bowl. To make the dressing pour the olive oil into a
- 2-cup glass measure.
- Whisk in the vinegar, garlic powder, cumin, salt and pepper.
- Pour the dressing over the bean mixture and stir until well coated.
- Serve at once or chill until ready to serve.
