Simple Bean Salad with a Mexican Flair

This Simple Bean Salad with a Mexican Flair is a refreshing and vibrant dish that's perfect for a meatless and vegan meal. It's packed with protein and flavor from black beans, kidney beans, corn, and a zesty lime-cumin dressing. The addition of red bell pepper, cilantro, and avocado adds a burst of freshness and color to this delicious salad.

Ingredients:

• 1 can 15 ounces black beans, drained and rinsed
• 1 can 15 ounces kidney beans, drained and rinsed
• 1 can 15 ounces corn kernels, drained
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeo pepper, seeded and finely chopped optional
• 1 avocado, diced
• Juice of 2 limes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Tortilla chips for serving optional

Instructions:

Put the corn, red bell pepper, red onion, cilantro, and jalapeo pepper if using in a large bowl

Add the black beans, kidney beans, and corn

Mix the ground cumin, chili powder, salt, and pepper with a whisk in a separate small bowl

Add the dressing to the bean mix and mix everything together until it's well covered

The diced avocado should be added slowly

Put the salad in the fridge for at least 30 minutes with the lid on to let the flavors mix

If you want, you can serve it cold with tortilla chips

Enjoy your tasty bean salad with a Mexican twist!