Bean Salad


• 1 can black beans
• 1 can kidney beans
• 1 can Mexicorn
• 3 green onions = ½ c chopped
• 3 T red wine vinegar
• ½ tspn garlic powder
• ½ tspn cumin
• ¼ tspn salt
• ¼ tspn black pepper



  1. Drain and rinse the beans and corn well with cool water. Drain well. Pour the beans and corn into a large bowl.
  2. Finely chop the green onions, using all of the whites and enough green tops to make ½ c. Add them to the bowl.
  3. Whisk the vinegar, garlic powder, cumin, salt, and pepper into the olive oil. Pour the dressing over the bean mixture and stir until well coated.
  4. Serve at once or chill until ready to serve.

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