Food: Mexican Bean Salad.

My pantry is always stocked with canned beans. I love adding beans to almost anything…wrapping them in a corn tortilla and some cheese…quick little snack is heavenly.

If you can open a can and dice a pepper, you can make this. Just check out the colors. Instantly eye appealing.

It’s crunchy too!

I get hungry just looking at these pictures.

Check out the Method. Yes, you are seeing that correctly, only 1 step!

This is even better made a day or two before eating. The beans soak up all the spice and taste even better.

Mexican Bean Salad

Ingredients:

  • 1 can black beans, drained and rinsed quickly
  • 1 can white/cannilini beans, drained and rinsed quickly
  • 1/2 yellow pepper, diced
  • 1/2 orange pepper, diced
  • 1/2 red pepper, diced
  • 1 tablespoon olive oil
  • 2 heaping tablespoons cilantro, chopped
  • 1 jalapeno, fine diced, seeds removed, if desired
  • zest of half 1 lemon
  • 1 heaping teaspoon cumin
  • 1 heaping teaspoon medium chili powder
  • 1 heaping teaspoon smoked paprika
  • pinch ground cayenne pepper
  • pinch ground chipotle pepper
  • Kosher salt and pepper, to taste

Method:

1. Combine all ingredients. Sprinkle in some salt and pepper and taste. Add more if needed. Eat or save for another day!

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