- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (15 ounce) can dark red kidney beans, rinsed and drained
- 1 (15 ounce) can navy beans, rinsed and drained
- 1 (15 ounce) can yellow corn, drained
- 1 (15 ounce) can Mexican stewed tomatoes, unrinsed and chopped into 1/2-inch pieces
- 1/2 sweet red onion, minced
- 1 jalapeno pepper, seeded and minced
- 1 yellow bell pepper, minced
- 1 orange bell pepper, minced
- 1 bunch finely chopped fresh cilantro
- 2 limes, juiced
- 1/4 cup white wine vinegar
- 1/4 cup apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 cup honey
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/2 teaspoon sea salt, or to taste
- 1/2 teaspoon fajita seasoning
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes, or to taste
- Combine black beans, kidney beans, navy beans, yellow corn, Mexican stewed tomatoes, sweet red onion, jalapeno, yellow bell pepper, orange bell pepper, and cilantro in a large bowl. Stir gently to blend. Add lime juice, white wine vinegar, apple cider vinegar, olive oil, and honey. Stir gently to coat. Stir ground black pepper, sea salt, fajita seasoning, chili powder, garlic powder, smoked paprika, and red pepper flakes into salad; stir gently to blend. Refrigerate until serving time.
03/30/2018
recipepes.com
Southwestern 3-Bean Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
