Recipe: Vegan Mexican Bean Salad

Summertime is the best season for salads. This salad is bursting with great flavors, lots of color and a lot of crunch. Vegan Mexican Bean Salad is so hearty, you could serve it as a main dish instead of on the side. Make the salad one to two days ahead for the best result.

Vegan Mexican Bean Salad

Salad Ingredients:

• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package of frozen corn thawed or 1 (15 ounce)
• 1 red onion, chopped

Salad Dressing:

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1-2 tablespoons vegan white sugar
• 3/4-1 tablespoon salt
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder

Salad Directions:

1. In a very large bowl, combine salad ingredients and stir.
2. In small bowl, whisk together olive oil, vinegar, lime and lemon juice, garlic, cilantro, cumin and black pepper.
3. Add smaller amounts of sugar and salt to dressing mixture and whisk. Add more to taste.
4. Add hot sauce and chili powder to taste.
5. Poor dressing over salad and combine until salad is coated.
6. Cover and chill overnight or at least several hours.
7. Serve salad well chilled.

[Recipe courtesy of Allrecipes.com]