Three bean salad recipe
This is the exact recipe that turned me into a person who loves beans. Until this, I could not stand the thought of them unless they were in chili with tons of ground beef to drown out the flavor. Now – I am more than happy to make my chili with just beans and no meat. Funny how tastes change. I am also not a big fan of Cumin but it works really well for me in this recipe.
3 tablespoons olive oil
3 tablespoons red wine vinegar
.5 tsp garlic powder
.5 tsp ground cumin
.25 tsp salt
.25 tsp pepper
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (11 oz) mexicorn, drained
.25 cup thinly sliced green onions
In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Variation – my daughter hates beans (no surprise since she is only 6) but she loves the flavoring with the corn. I grew tired quickly of her sneaking all the corn out of my salad so I also make a small bowl with corn (not mexicorn – just yellow corn) and prorated measurements of the non-bean ingredients and that is just for her. Then we are both happy.