Tricolor Mexican Bean Salad

A colorful and flavorful salad from Cook’s Country.

Has Kim tried this? No

3 tbsp lemon juice

3 tbsp lime juice

2 large garlic cloves, crushed

1 tbsp chili powder

1 tsp ground cumin

1/4 tsp hot red pepper flakes

1/2 c olive oil

2 ears corn, boiled and kernels cut off

1 (16-oz) can black beans, drained and rinsed

1 large yellow bell pepper, chopped

1/2 celery rib, minced

3 scallions, thinly sliced

1/3 c fresh parsley

2 tomatoes, seeded and chopped

Puree lemon and lime juices, garlic, chili powder, cumin, salt, and red pepper flakes in blender until smooth. Turn blender back on and add oil in steady stream until incorporated.

Place corn, beans, bell pepper, celery, scallions, and parsley in serving bowl. Pour dressing over salad and toss well to combine. Cover and refrigerate for at least 2 hours or overnight.

Just before serving, stir in tomatoes. Season with salt to taste.

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