Mexican Three Bean Salad

By Valerie's Kitchen

Ingredients

15 ounce can white beans (rinsed and drained)
15 ounce can chickpeas ( (garbanzo beans), rinsed and drained)
15 ounce can black beans (rinsed and drained)
1 cup frozen yellow corn (thawed and drained)
1 cup diced red onion
1 small green bell pepper (seeded and diced)
1 small red bell pepper (seeded and diced)
1 jalapeño pepper (seeded and diced)
cup chopped cilantro or fresh Italian parsley
½ cup extra virgin olive oil
¼ cup apple cider vinegar
1 lime (juiced)
2 tablespoons granulated sugar (for a sweeter dressing use 3 tablespoons)
1 teaspoon minced garlic
½ teaspoon salt (plus additional to taste)
½ teaspoon cumin
freshly ground black pepper (to taste)

Prep Time10mins
Servings10

Instructions

In a large bowl, combine the beans, corn, onion, bell peppers, and jalapeño.

Add all of the dressing ingredients to a small mason jar or bowl and either shake or whisk until combined. Add as much of the dressing as desired to the salad (it should be well saturated) and toss to coat the ingredients well. Sprinkle with the cilantro or parsley and toss again.

Cover and refrigerate for at least 2 hours before serving. It will keep well for 4 to 5 days if stored in an airtight container in the refrigerator.