Mexican Bean Salad

So, sometimes, I’m impatient and sometimes I’m crazy.

Sometimes, I find something I like and need it, like, every single second of my life.

Sometimes, I’m a little bit dramatic, too. I guess it all comes with the territory.

You see, yesterday I went to work without a lunch. I absolutely hate when I do that. It just means that I am going to have to find something to eat that would be comparable to something I would make at home…which means it would have be healthy, clean, natural, and delicious, which can be difficult. Oh, and I’d have to spend money, too. I really hate spending money. Unless, of course, I’m buying a new pair of shoes and a new outfit for a party that I’m going to on Saturday. Not that I’m saying I’m doing that…we’re just dealing in hypotheticals here, people.

Anyway, when the time for lunch finally rolled around, I decided to stop by our new mini-grocery store. It is a small-scale grocery store, fashioned after a big chain, that has amazing lunch options. Sushi, a hot bar, an awesome salad bar, a soup bar, a bakery, a sub shop, and…well, you get the point. It’s my go-to place when I am running too late to pack forget my lunch. I decided to get a sushi roll and two salads from their salad bar.

One of these salads was a six-bean salad. Needless to say, as soon as I ate it, I fell in love with it. Hence, the reason for this recipe today. On my way home from work, I stopped to pick up the ingredients to make my own version. I needed more of that salad and I needed it STAT. I also needed to make it my own because the one I had for lunch was just a little too spicy for me. I’m a total wimp when it comes to hot and spicy food.

Long story short…I made my version of the bean salad and, now, I have lunch for today. And tomorrow. And, most likely, the next day. My police officer is afraid of beans so it’s all mine! Which, by the way, I’m totally okay with!

Mexican Bean Salad

Ingredients:

1 can (15.25 ounces) black beans, rinsed and drained

1 can (15.5 ounces) cannellini beans, rinsed and drained

1 can (15.5 ounces) kidney beans, rinsed and drained

1 can (15.5 ounces) chick peas, rinsed and drained

1 can (15.25 ounces) sweet corn kernels

1/2 cup red wine vinegar

1/2 cup extra-virgin olive oil

3 tablespoons freshly-squeezed lime juice

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon minced garlic

1/2 teaspoon ground cumin

1 teaspoon black pepper

1/4 cup freshly chopped cilantro

Directions:

In a large bowl, combine the first five ingredients; black beans, cannellini beans, kidney beans, chick peas, and corn.

In a separate medium-sized bowl, add vinegar, olive oil, lime juice, sugar and salt and whisk until smooth. Add garlic, cumin, black pepper and cilantro and continue to whisk until fully combined.

Pour dressing over beans and corn and stir until completely coated.

Refrigerate until chilled and serve cold.

Yield: 8-12 servings, depending on the size

Mexican Bean Salad

Ingredients:

1 can (15.25 ounces) black beans, rinsed and drained

1 can (15.5 ounces) cannellini beans, rinsed and drained

1 can (15.5 ounces) kidney beans, rinsed and drained

1 can (15.5 ounces) chick peas, rinsed and drained

1 can (15.25 ounces) sweet corn kernels

1/2 cup red wine vinegar

1/2 cup extra-virgin olive oil

3 tablespoons freshly-squeezed lime juice

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon minced garlic

1/2 teaspoon ground cumin

1 teaspoon black pepper

1/4 cup freshly chopped cilantro

Directions:

In a large bowl, combine the first five ingredients; black beans, cannellini beans, kidney beans, chick peas, and corn.

In a separate medium-sized bowl, add vinegar, olive oil, lime juice, sugar and salt and whisk until smooth. Add garlic, cumin, black pepper and cilantro and continue to whisk until fully combined.

Pour dressing over beans and corn and stir until completely coated.

Refrigerate until chilled and serve cold.

Yield: 8-12 servings, depending on the size