Crisp And Tangy Bean Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 cups black beans, cooked or canned, rinsed and drained
• 2 cups red kidney beans, cooked or canned, rinsed and drained
• 2 cups pinto beans or 2 cups romano beans, cooked or canned, rinsed and drained
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 tablespoon ground cumin
• 1 teaspoon ground black pepper
• 1/4 cup olive oil
• 1/2 cup red wine vinegar
• 3 tablespoons fresh lime juice
• 2 tablespoons lemon juice
• 5 drops louisiana hot sauce (to taste)

Recipe

• 1 rinse and drain the beans. pour into a large bowl.
• 2 in a small bowl, stir together the sugar, salt, cumin, and black pepper. add the olive oil, red wine vinegar, lemon juice, and lime juice. add a few drops of hot sauce, as much or as little as you like.
• 3 wash, seed, and dice the 3 sweet peppers. i like to cut the peppers to about the same size pieces as the beans. stir together the beans, peppers, and dressing. let sit for a couple hours before serving. stir just before serving.