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.
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8 comments:
Looks so colorful and delicious! Yummmm
Thank you, I am thinking next time I make it about using an orange bell pepper instead of the yellow for even more color. :)
*Nummy*
(and colorful goat toots, too!)
;)
~Mimi
www.thegoatborrower.blogspot.com
Sounds good!
~*~Amy~*~
Mmmmm, the Bean Salad looks dee-lish. Perfectly refreshing to go along with some crunchy tortilla chips on a hot summer day! =)
Mmmmmmmm.... Looks yummy and healthy!
Children would love this salad because of its color... Maybe I could try this at home..
setting house rules for families
I love the recipes you post, amazing stuff. I chose your blog as one of the 15 most Versatile Bloggers. You can find the post here.
http://confessionsofamodernwitch.blogspot.com/2011/08/versatile-blogger-award.html
Blessed Be
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)
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