Skinny Mexican Bean Salad with Corn
Serves 65 mins prep0 mins cook
Two kinds of beans, juicy corn and tomatoes, crisp peppers, and green onions are tossed in a lime-chili-cumin vinaigrette that’s perfectly light. Great for summertime potlucks, picnics, lunch, or a meatless dinner
0 servings
What you need
Instructions
Salad -1 To a large bowl, add all ingredients and stir to combine; set aside. Dressing -1 To a medium bowl, add all ingredients, whisk to combine, pour over salad, and toss to combine. -1 Taste salad, check for seasoning balance, and make any necessary flavor adjustments, i.e. more salt, pepper, vinegar, honey, etc. and add as desired. -1 Cover, refrigerate for at least 3 hours to allow flavors to marry, and serve chilled. -1View original recipe