Mexican Bean Salad

This weekend we had a Bring your own Meat (BYOM) BBQ for my husbands birthday. My husband is a HUGE carnivore so this was totally up his alley! I took care of a few side dishes for the party and we really did feast on Ribs, Spatchcock Jerk Chicken, Chicken Thighs in a crazy good marinade, Teriyaki Beef Skewers, Bacon Wrapped Potatoes and Sausages! I made a platter of Bacon wrapped jalapenos and some guacamole to start and a giant tray of Mac 'n cheese and this Mexican Bean salad (I apologize for 2 Bean salad recipe's in the same month...but its been a staple in my house this summer since its so easy to make!!)

But first! A picture of the spread! (This isn't even all of it!!)

 

and now for the recipe!

 

Ingredients

 

 

1 Can Black Beans

1 Can Red Kidney Beans

1 Can Romano Beans

1 Can Corn

1/2 Chopped Red Onion

1/2 Chopped each Green and Red Peppers

 

 

Dressing:

 

Fresh Cilantro Chopped (1 Tbsp)

2 Tbsp Olive Oil

Juice of 1 Lemon

Juice of 1 Lime

1/4 Tsp Chili Powder

Salt & Pepper to taste

Drain and Rinse all your beans and corn and place in a bowl

Add your chopped Onion and Peppers, Mix to combine.

Whisk together your dressing ingredients and pour over the salad. Place the salad in the fridge for 1 hour before serving to allow the flavours to combine.

And serve with your favourite BBQ items!!