Name: Tricolor Mexican Bean Salad
Yield: Serves 6
Cuisine: Mexican, Latin America & Caribbean
Ingredients: 3 tablespoons lemon juice; 3 tablespoons lime juice; 2 large cloves garlic, crushed; 1 tablespoon chili powder; 1 teaspoon ground cumin; table salt; 1/4 teaspoon hot red pepper flakes; 1/2 cup olive oil; 2 ears corn, boiled and kernels cut off; 1 can (16 ounces) black beans, drained and rinsed; 1 large yellow bell pepper, chopped; 1/2 rib celery, minced; 3 scallions, thinly sliced; 1/3 cup fresh parsley leaves; 2 tomatoes, seeded and chopped

Why This Recipe Works

This recipe uses all the bright colors and complex flavors of Mexican cooking and places them in a hearty vegetable and bean salad. Our Tricolor Mexican Bean Salad is tied together with a spicy vinaigrette dressing. We found that emulsifying the dressing in a blender helped completely incorporate the ingredients. Letting the ingredients sit for a few hours before serving intensified the taste of our Tricolor Mexican Bean Salad.

Before You Begin

Full of color and big on flavor, this salad gets better as it sits.

Instructions

Puree lemon and lime juices, garlic, chili powder, cumin, 1 teaspoon salt, and red pepper flakes in blender until smooth. Turn blender back on and add oil in steady stream until incorporated.

Place corn, beans, bell pepper, celery, scallions, and parsley in serving bowl. Pour dressing over salad and toss well to combine. Cover and refrigerate for at least 2 hours or overnight.

Just before serving, stir in tomatoes. Season with salt to taste.