Mexican Bean Salad

The staples in my spice cabinet are cumin and chili powder. They are probably my favorites next to wasabi. I also love mexican foods. I am pretty sure I was Hispanic in my past life. I digress. This is easy and will be a hit at any party. I have had this on corn tortillas for my Tacos, in a salad, by itself, with zucchini noodles, rice and tortilla chips. Basically there is no wrong way to eat this salad. Try it I promise you wont regret it.

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Ingredients: serves 6

2 cup raw corn off cob or 1 can no sodium added corn, drained

1 can no sodium added black beans, drained and rinsed

1 can no sodium added dark kidney beans, drained and rinsed.

1 yellow/orange bell pepper, chopped

2 green onions, chopped

1/2 cup chopped cilantro

1 Tablespoon olive oil

1 tablespoon honey, maple syrup or agave

1 tablespoon rice vinegar

1/2 tablespoon cumin

1/2 tablespoon chili powder

2 cloves garling or 1/2 teaspoon garlic powder

Directions:

Step 1: In a bowl mix beans, corn, peppers, cilantro and onions.

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Step 2: In a separate bowl make the dressing. Mix oil, vinegar, sweetener and spices until no clumps.

Step 3: add dressing over salad and mix thoroughly.

Step 4: cover and place in fridge for up to four hours. Mixing or shaking every hour to combined flavors.

Step 5: Serve cold!

Enjoy!

Calluna

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