Southwestern Two-Bean Salad

Name: Southwestern Two-Bean Salad Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 12
Ingredients: Dressing:; 1/2 cup white vinegar; 1/4 cup vegetable oil; 1 tbls sugar; 2 tsp ground cumin; 1 tsp dried oregano leaves; 1/2 tsp salt; 1/2 tsp ground black pepper; Salad:; 2 cans (15oz each) pinto beans drained and rinsed; 1 can (15 oz) black beans drained and rinsed; 1 can (15 1/4 oz) whole kernel corn drained; 1 large red bell pepper chopped; 1/2 cup finely chopped red onion; 2 fresh jalapeno peppers seeded and finely chopped (1/4-1/3 cup); 1/4 cup snipped fresh cilantro

Number of Servings: 12

Ingredients

Dressing:1/2 cup white vinegar1/4 cup vegetable oil1 tbls sugar2 tsp ground cumin1 tsp dried oregano leaves1/2 tsp salt1/2 tsp ground black pepperSalad:2 cans (15oz each) pinto beans, drained and rinsed1 can (15 oz) black beans, drained and rinsed1 can (15 1/4 oz) whole kernel corn, drained1 large red bell pepper, chopped1/2 cup finely chopped red onion2 fresh jalapeno peppers, seeded and finely chopped (1/4-1/3 cup)1/4 cup snipped fresh cilantro

Directions

1. For dressing, whisk together vinegar, oil, sugar, cumin, oregano, salt and black pepper in a small bowl and set aside.

2. For salad, drain and rinse beans using a large colander then set aside in large bowl. Drain corn. Chop bell pepper, add corn and bell pepper to beans.

3. Chop onion and jalapeno peppers. Snip cilantro. Add onion, jalapeno peppers, cilantro and dressing to bean mixture. Mix gently. Cover and refrigerate 2-3 hours to allow flavors to blend.

Number of Servings: 12

Recipe submitted by SparkPeople user LIZAFER.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving