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  • Jefferson Adams
    Jefferson Adams

    Border-style Mixed Bean Salad (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This southwestern-style mixed bean salad is a big hit at potlucks and picnics. It’s easy to make, easy to transport, and can even be made a day or two ahead of time. This recipe is flexible. You can add or subtract ingredients according to your tastes.

    • Photo: CC--kustomkitten1 small can black beans, rinsed and drained
    • 1 small can kidney beans, drained
    • 1 small can canellini beans, drained and rinsed
    • 1 green bell pepper, chopped
    • 1 red bell pepper, chopped
    • 1 clove garlic, crushed
    • 1 small can corn, drained
    • 1 small red onion, chopped
    • 3 tablespoons olive oil
    • 3 tablespoons red wine vinegar
    • 1 tablespoons fresh lime juice
    • 1 tablespoon lemon juice
    • 1½ tablespoons white sugar, to taste
    • 1 tablespoon salt
    • ¼ cup chopped fresh cilantro
    • ½ tablespoon ground cumin
    • ½ tablespoon garlic powder
    • ¼ teaspoon chili powder
    • ½ tablespoon ground black pepper
    • 1 dash hot pepper sauce

    Directions:
    In a large bowl, combine beans, bell peppers, corn, and red onion.

    In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.

    Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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