Spicy Four Bean Salad
Ingredients
| 1 (14.5 oz) can of black beans, drained and rinsed | ||
| 1 (14.5 oz) can of white beans, drained and rinsed | ||
| 1 (14.5 oz) can of kidney beans, drained and rinsed | ||
| 1 (1 lb) package of endamame, thawed and shelled | ||
| 1 (14.5 oz) canned or frozen corned, drained and rinsed | ||
| 1 red bell pepper, seeded and chopped | ||
| 1 orange bell pepper, seeded and chopped | ||
| 1 yellow bell pepper, seeded and chopped | ||
| 1 red onion, chopped | ||
| 1 tbs garlic powder | ||
| 1 tbs cumin | ||
| 1 bunch cilantro, finely chopped with stems | ||
| 1 large avocado, seeded and chopped | ||
| kosher salt and black pepper to taste | ||
| 1/2 cup olive oil | ||
| juice of 3 limes | ||
| 2 habanero peppers, seeded and finely diced |
This is a slightly spicy four bean salad that can be prepared in less than 15 minutes.
- Add all ingredients to a large bowl.
- Gently mix well to combine.
- Cover and refrigerate for several hours before serving, stirring several times during marination.
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