Bean, corn, pepper salad

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, bean, corn, pepper salad. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Depending on your family's tastes, red peppers can be all sweet bell peppers, or can be a combination of sweet and hot peppers. In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Coarsely chop red onion and mince garlic cloves. Open all cans and drain liquid.

Bean, corn, pepper salad is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Bean, corn, pepper salad is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook bean, corn, pepper salad using 11 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Bean, corn, pepper salad:
  1. Prepare 1⁄3 cup fresh lime juice
  2. Make ready 1⁄2 cup EVOO
  3. Prepare 1 tsp each salt, pepper
  4. Prepare 1 can low sodium beans
  5. Take 1 can low sodium whole kernel corn
  6. Prepare 1⁄2 bunch fresh cilantro
  7. Get 1 bell pepper, diced
  8. Prepare 2 small zucchini, diced
  9. Get 1⁄2 large white onion
  10. Prepare 1 clove garlic, minced
  11. Get 1 poblano pepper, minced

Three Bean Salad With Corn & Peppers is a delicious & healthy salad that is perfect paired with any meal! It's a simple salad jam packed nutritious black beans, fresh vegetables like corn, avocado and bell pepper and it's all tossed with a vibrant cilantro lime dressing. Perfect side to chicken, steak or seafood or serve over rice or quinoa. Toss and chill until ready to serve.

Steps to make Bean, corn, pepper salad:
  1. In large bowl, mix juice, oil, S&P
  2. Rough chop cilantro and add to bowl
  3. Mix
  4. Open cans, drain and rinse
  5. Add beans and corn to bowl
  6. Chop pepper, zucchini and onion and add to bowl
  7. Add garlic and minced poblano
  8. Mix thoroughly
  9. Refrigerate over night and serve chilled
  10. Before serving, add salt, paper and lime juice to taste

Perfect side to chicken, steak or seafood or serve over rice or quinoa. Toss and chill until ready to serve. Before serving, dice the avocado and add to the salad. It's important to add the avocado at the last minute to keep it from turning brown. A touch of cumin adds savory warmth to this dish.

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