Southwest bean salad

This is a perfect side to bring to a summer BBQ - it is easy to assemble and holds up well if you need to make it in advance. Serve it as a side or with some chips!

Salad ingredients:

• 1 small red onion; finely diced

• 1 large jalapeno; deseeded and finely diced

• 1 red (or orange) bell pepper; finely diced

• 1/2 a bunch of cilantro; chopped up

• 2 (15 oz) cans of black beans; drained and rinsed

• 2 (15 oz) cans of kidney beans; drained and rinsed

• 2 (15 oz) cans of chickpeas; drained and rinsed

• 1 (15 oz) can of corn; drained and rinsed

Dressing ingredients:

• Juice of 1 lime

• 1/4 cup of good quality olive oil

• 1 tsp of sweet balsamic

• 1/4 tsp of cumin powder

• 1/4 tsp of onion powder

• 1/4 tsp of dried oregano

• 1/4 tsp of Adobo seasoning

• 1 tsp of Kosher salt (more to taste)

• Pinch of cayenne pepper

This salad has the best texture if you chop everything the same size as your beans - it is a super satisfying bite when it is all combined.

In a jar, add all of your dressing ingredients. Shake the jar well until everything is mixed together. Adjust the seasoning as you like it and set that aside for later. Store in the refrigerator if you plan on making the dressing ahead of time.

After you have drained and rinsed your beans and corn, let it drain until they are all dry.

In a large bowl mix together all of your ingredients and toss with the dressing (start with a little, mix and taste).

This bean salad can be served room temperature or cold, but I prefer it room temp!