Mexican food salad

Mexican salad

INGREDIENTS:

For the salad:

• 1 can (16 oz.) Bush's Black Beans, rinsed and drained
• 1 can (16 oz.) Bush's Kidney Beans, rinsed and drained
• 1 can (16 oz.) Bush's Pinto Beans, rinsed and drained
• 1 green bell pepper, chopped
• 1 bag (12 oz.) frozen corn
• 1 cup red onion, chopped

For the dressing:

• ⅓ cup olive oil
• ⅓ cup apple cider vinegar
• ¼ cup chopped fresh cilantro
• ¼ cup fresh lime juice
• 1 tbsp. sugar
• ½ tbsp. ground cumin
• ½ tbsp. ground black pepper
• 1 tsp. salt
• ½ tsp. chili powder
• 2-3 cloves garlic, finely minced
• Hot sauce, to taste

INSTRUCTIONS

1. In a large bowl, combine all of the beans, green pepper, frozen corn, and red onion.
2. In a mason jar, combine all of the dressing ingredients. Shake until well combined. Pour the dressing over the bean mixture.
3. Chill for at least 4 hours.
4. Mix well before serving.