Mexican Bean Salad


2/3 cup cider vinegar
¼ cup oil
1 tablespoon brown sugar
½ teaspoon salt
¼ teaspoon pepper
1 (15 ounce) can garbanzo beans (chick peas), drained
1 (15 ounce) can cannellini beans, drained
1 (15 ounce) can corn, drained
2 small jalapenos, minced
1/3 cup chopped cilantro
Lime wedges
Hot sauce

For dressing, whisk together the cider vinegar, oil, brown sugar, salt and pepper until well combined. Set aside. Combine garbanzo beans, cannellini beans, corn, jalapeno and cilantro and mix well. Toss with beans and cover. Refrigerate overnight (minimum 2 hours). Transfer to serving bowl and garnish with lime wedges and hot sauce, if desired.

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