Pepper Bean Salad

When I wrote the previous post about pepper, I forgot to give you this terrific salad recipe that is a big hit at parties that I've catered.

My pepper bean salad is tasty and easy to make and is great for large crowds.

Preparation time is about 20 minutes. There's NO COOKING, which is nice. And, it will serve 8 to 10 people as a side dish so of course double, triple and quadruple it if you need to.

Pepper Bean Salad

1 - 15 oz. can black beans, rinsed and drained
1 - 15 oz. can kidney beans, rinsed and drained
1 - 15 oz. can pinto beans, rinsed and drained
2 cups fresh corn on the cob kernels or 1 - 15 oz. bag super sweet frozen niblet corn
1 res onion, chopped
2 garlic cloves, chopped
1 sweet red bell pepper, seeded and chopped
1 sweet green bell pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped

Dressing:

1/2 cup chopped, fresh cilantro (or 2 tbsp. dried cilantro)
1 tsp. ground cumin
1 tbsp. moderately hot red pepper (Aleppo pepper is what I use)
1 tsp. freshly ground pepper
1 tsp. sea salt
1/4 cup canola oil ( I use olive oil sometimes)
1/2 cup red wine vinegar
2 limes, juice of (1/4 to 1/3 cup)

In a large bowl, combine the beans, corn, onion, garlic, bell peppers and jalapeno peppers. Toss well. Combine the cilantro, cumin, Aleppo pepper, freshly ground pepper, sea salt, oil, vinegar and lime juice. Shake well to mix thoroughly. Right before serving, pour the dressing over the salad and toss to coat. Viola! That's it.

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