Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.
This southwestern-style mixed bean salad is a big hit at potlucks and picnics.
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.
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.