Southwestern Three-Bean Salad Recipe

Southwestern Three-Bean Salad Recipe

Ingredients

Makes 6 to 8 servings

• 1 1/2 cups cooked or 1 can pinto beans, drained and rinsed
• 1 1/2 cups cooked or 1 can dark red kidney beans, drained and rinsed
• 1 1/2 cups cooked or 1 can black beans, drained and rinsed
• 1 medium red bell pepper, chopped
• 1 cup frozen corn kernels, thawed
• 2 green onions, minced
• 2 tablespoons finely chopped fresh cilantro
• 2 ripe plum tomatoes, chopped
• 1 garlic clove, crushed
• 1 teaspoon minced canned jalapeno
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 2 tablespoons apple cider vinegar
• 1/4 cup olive oil
• salt and freshly ground black pepper
• 1 ripe Hass avocado (optional)

Method

1. In a large bowl, combine all the beans, the bell pepper, corn, green onions and cilantro
2. Set aside
3. In a blender or food processor, combine the tomatoes, garlic, jalapeno, chili powder, cumin, vinegar, oil and salt and black pepper to taste
4. Process until well blended
5. Pour the dressing onto the salad
6. Toss to combine
7. Taste, adjusting seasonings if necessary
8. Cover and set aside for 30 minutes
9. Pit, peel and cut the avocado into 1/2-inch dice, if using
10. Add to the salad and serve

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