I had this bean dip at a work shower and have been dying to make it ever since. It's one of those dishes that will have everyone asking for the recipe. I love it because its light but very flavorful. It does require a little extra time for chopping but it's well worth it! I finally whipped it up over Memorial Day weekend for an impromptu cookout.
Look how colorful!
Here's the recipe:
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can cannelloni beans, drained and rinsed
1 can corn (I use shoepeg)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 Tablespoons lime juice (fresh if available)
1 Tablespoons lemon juice
2 Tablespoons white sugar
1 Tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro (1/4 cup before chopped)
1/2 Tablespoon ground cumin
1/2 Tablespoon ground black pepper
1 dash hot sauce
1/2 teaspoon chili powder
Combine beans, corn, bell pepper, and onion in a large bowl.
In a small bowl, whisk all the dressing ingredients EXCEPT hot sauce and chili power. Season with hot sauce and chili powder to taste.
Pour dressing over salad and mix well.
Chill thoroughly and serve cold. Taste great with Frito's!!