August 09, 2011

Festive Bean Salad

Fresh and colorful, this healthy side dish goes well with Mexican food or just about any dish.

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.


Valerie said...

Looks so colorful and delicious! Yummmm

Jennifer said...

Thank you, I am thinking next time I make it about using an orange bell pepper instead of the yellow for even more color. :)

Mimi Foxmorton said...


(and colorful goat toots, too!)


Anonymous said...

Sounds good!


Anne-Marie said...

Mmmmm, the Bean Salad looks dee-lish. Perfectly refreshing to go along with some crunchy tortilla chips on a hot summer day! =)

Chaunna from said...

Mmmmmmmm.... Looks yummy and healthy!
Children would love this salad because of its color... Maybe I could try this at home..

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Dia said...

This looks so good! Would be nice for a potluck, in place of the 5 bean salad my mom used to make!
My daughter has been using fresh corn cut off the cob for her Mexican Lasagna (we're gluten free, so that's an easy 'nacho' style option)