Snapguide
STEPS
INGREDIENTS
Open each can of beans.  Rinse and drain separately.

Open each can of beans. Rinse and drain separately.

Add beans to a large bowl.

Add beans to a large bowl.

Add green pepper.

Add green pepper.

Add red pepper.

Add red pepper.

Add red onion.

Add red onion.

Add frozen corn.

Add frozen corn.

Stir.  Place in refrigerator while you prepare the sauce.

Stir. Place in refrigerator while you prepare the sauce.

In a small bowl, add olive oil.

In a small bowl, add olive oil.

Add red wine vinegar.

Add red wine vinegar.

Whisk ingredients.

Whisk ingredients.

Squeeze one lime.  I cut my lime in half and squeeze both sides into the sauce.

Squeeze one lime. I cut my lime in half and squeeze both sides into the sauce.

Add lemon juice.

Add lemon juice.

Add sugar.

Add sugar.

Whisk again.

Whisk again.

Add salt.

Add salt.

Add garlic.

Add garlic.

Add cilantro.

Add cilantro.

Whisk again.

Whisk again.

Add cumin.

Add cumin.

Add black pepper.

Add black pepper.

Add a dash of Tabasco sauce.

Add a dash of Tabasco sauce.

Add chili powder.

Add chili powder.

Whisk again.

Whisk again.

Pour sauce over vegetables and stir well.  Place in refrigerator until chilled.

Pour sauce over vegetables and stir well. Place in refrigerator until chilled.

Serve and enjoy! Tastes great with Scoops tortilla chips, too!

  • 1.0 Can black beans, rinsed and drained
  • 1.0 Can kidney beans, rinsed and drained
  • 1.0 Can Cannellini beans, rinsed and drained
  • 1.0 Green pepper, chopped
  • 1.0 Red pepper, chopped
  • 1.0 Bag of frozen corn (12 oz)
  • 1.0 Red onion, chopped
  • 0.0c Olive Oil
  • 0.0c Red wine vinegar
  • 1.0 Lime, squeezed for juice
  • 1.0Tbsp Lemon juice
  • 2.0Tbsp White sugar
  • 1.0Tbsp Salt
  • 0.0tsp Chopped garlic
  • 0.0c Fresh cilantro, chopped
  • 1.0tsp Ground cumin
  • 1.0tsp Black pepper
  • 1.0 Dash of Tabasco sauce
  • 0.0tsp Chili powder