Spicy Bean and Vegetable Salad

The holiday calorie overload has started at our house. Hubby Tony and I have four parties to go to in the next 11 days, (and we each have a couple more to attend by ourselves). Three of the parties include dinner, but all of the events will have some type of food.  There will be a lot of eating!

For tonight's potluck I wanted to bring something tasty and healthy.  This Spicy Bean Salad fits both requirements, and it's easily adaptable.  Today the grocery store had a sale on colored peppers, so I used half red and half orange.  You can add more oil to make it less acidic, or leave out the oil and reduce the calories.  Use cilantro or not.  It's all up to you.

Spicy Bean and Vegetable Salad

15 oz can (1 1/2 cups) pinto beans, drained and rinsed
15 oz can (1 1/2 cups) black beans, drained and rinsed
1 bag frozen corn, thawed
4 green onions, chopped
1 red pepper, seeded and chopped
2 cloves garlic, minced
1 can chopped green chiles
1/4 fresh cilantro, chopped (optional)

Dressing
2 limes, juiced
3 Tablespoons cider vinegar
3 Tablespoons olive oil
1 teaspoon cumin
1 Tablespoon chili powder
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper

Combine beans, corn, green onions, red pepper, garlic, chiles, and cilantro in a large bowl.  Mix dressing ingredients, add to bowl, and mix to combine.  Refrigerate for several hours or overnight.

Five years ago today: Non-Corporate