Southwestern Bean SaladSubmitted by: MYREDRADIO
2 cans black beans
1 can pinto beans
1 can red beans
1 can sweet corn
1/2 2-oz jar of pimientos
1 yellow bell pepper
1/2 large purple onion
1 poblano pepper
1/4 c olive oil
big handful of cilantro
2 large cloves garlic
1 t. salt
Roast poblano pepper (char outer skin over a burner, tie in a plastic bag and let cool. When cool, the outer charred layer of skin will slide off.)
Dump all beans into a sieve and rinse thoroughly; drain. Drain corn. Dump all into large bowl.
Chop tomatoes, onions, bell and poblano peppers; add to bowl, along with pimientos.
Dice avocado (half, remove seed, then slide knife in checkerboard pattern in flesh; spoon out and it's diced without a mess!). Add to bowl.
Into bowl or glass measuring cup, squeeze the limes. Add salt to let dissolve. Add olive oil. Add fresh ground pepper, cumin, coriander, and chili powder to taste. Mince garlic finely and add. Whisk together and pour over contents of bowl.
Toss the mixture until well combined. Taste and then adjust seasoning. If more tangy flavor is needed and you're out of limes, can add a dash of apple cider vinegar.
Chill until serving time; better if made in advance to allow flavors to meld.
Number of Servings: 24
Recipe submitted by SparkPeople user MYREDRADIO.