Refreshing colorful Mexican bean salad
Colors, colors, colors! I love just looking at this salad! Ready in less than 15 minutes this refreshing and colorful Mexican bean salad goes well with everything. You can serve it with fish, meat, potatoes… Whatever you prefer.
For the salad:
1 can red kidney beans, drained, rinsed
1 cup sweet corn, drained
1 red bell pepper
1 green bell pepper
1 orange bell pepper
3 small red onions
parsley or cilantro
For the dressing:
2 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper
All you have to do is:
1. Cut the bell peppers into little squares 1×1″
2. Cut the onion into thin slices and mix all the veggies together.
3. Pour dressing over salad and toss to mix. Cover and refrigerate for 4 to 6 hours. It’s even better the next day!