1 green bell pepperchopped, seeds and stems removed
1red bell pepperchopped, seeds and stems removed
1red onionpeeled and chopped
1garlic clovepeeled and diced
2 cupsfrozen corn kernals
1/2cup red wine vinegar
1 1/2tspsea salt
1/2tbsp black pepper
1-2dashes hot pepper sauceoptional
In a large bowl add beans, peppers, onion, corn, cilantro and garlic.
In a small bowl add olive oil, red, wine vinegar, lime juice, lemon juice, honey, salt, cumin, black pepper, chili powder and hot pepper sauce (optional). Whisk together until mixed well.
Pour dressing over bean and vegetable mixture. Mix well and chill. Serve cold.
This is a very large salad so which will leave lots of leftovers for the week. Make smaller by simply cutting the number of ingredients used by half.This salad is best when it has had time to sit and absorb some of the flavours. I like to make it ahead of time and let sit covered in the fridge for 4 hours or serve the next day.