Ingredients
• 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
Preparation
- Drain and rinse the beans and corn well with cool water. Drain well. Pour the beans and corn into a large bowl.
- Finely chop the green onions, using all of the whites and enough green tops to make ½ c. Add them to the bowl.
- 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.
- Serve at once or chill until ready to serve.
