(about 4 servings)
In large bowl:
1 19-oz. can of 'mixed beans', rinsed and drained, (i.e.: chick peas, black beans,
red kidney beans, white romano beans, baby lima beans, black-eyed peas).
Or, about 2 1/2 cups in total, of 3 to 5 types of any cooked beans.
1/3 green bell pepper, diced
1/3 red bell pepper, diced
1/3 cup frozen corn kernels (no need to thaw in advance)
1/3 red onion, diced
1/4 cup diced radishes
1 cup cooked fresh green beans or broccoli, cut in small pieces
1/2 cup fresh cilantro, chopped
Dressing:
1 1/2 T. olive oil
1/4 cup red wine vinegar
3/4 T. fresh lime juice
1 tsp. fresh lemon juice
1 T. sugar
1 tsp. honey
1 tsp. Dijon mustard
1/2 tsp. ground cumin
scant 1/4 tsp. chili powder
1/2 tsp. seasoning mix (i.e. Herbamare), with or without salt
a few twists of freshly ground black pepper
Mix dressing into salad, put in closed glass container(s), and chill in refrigerator. Turn/shake a few times while chilling, to marinate salad.
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