1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
3/4 cup red onion, diced
1 can whole corn, (15 oz) drained
1 can lime & cilantro Rotel diced tomatoes, drained
2 teaspoons minced garlic
2 tablespoons olive oil
4 tablespoons red wine vinegar
1 can black Beans, (15 oz) drained
1 can kidney beans, (15 oz) drained
Salt and Pepper
In a large bowl, combine peppers, onion, corn, Rotel tomatoes and garlic. Add olive oil, vinegar, and lightly salt and pepper to taste. Add black beans and kidney beans and toss well. Makes about 9 - 1 cup servings. Refrigerate leftovers.
Optional: 1/2 of a jalapeno, finely chopped can be added for more kick.