I have said here before that Americans love Mexican food and almost took the recipes to themselves ...
And inspired by a mexican salad, I made my own super colorful version, but without their passion for hot peppers.
1 can (425gr) black beans, rinsed and drained
1 can (425gr) red beans, rinsed and drained
1 can (425gr) white beans, rinsed and drained
1/2 green pepper, chopped
1 red pepper, chopped
1 can (425gr) of corn, rinsed and drained
1 red onion, chopped
1/4 cup chopped fresh cilantro
Half cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
In a large bowl, combine beans, chopped peppers, corn and chopped onion.
In a small bowl, mix olive oil, red wine vinegar, salt, cilantro, and black pepper. Beat it well with a fork until the mixture is creamy.
Pour the dressing over the vegetables and toss gently.
Take to the refrigerator for at least 1 hour before serving.
If you like, you can add hot sauce to olive oil dressing, to taste.
This salad is a great side dish to your barbecue and a great choice of dish for vegetarians.