Ingredients:

  • 1 standard 15-ounce (425g) can Black Beans, rinsed and well drained
  • 1 standard 15-ounce (425g) can Dark Red Kidney Beans, rinsed and well drained
  • 1 standard 15-ounce (425g) can Garbanzo Beans (Chickpeas), rinsed and well drained
  • 1 ½ cups frozen or canned Corn Kernels (drained)
  • 1 medium Red Bell Pepper, finely diced
  • ½ medium Red Onion, finely minced
  • 1 small Jalapeño Pepper, seeded and minced
  • ½ cup Fresh Cilantro, roughly chopped
  • ½ cup Extra Virgin Olive Oil
  • ¼ cup Fresh Lime Juice
  • 2 tablespoons White Wine Vinegar
  • 1 teaspoon Ground Cumin
  • ½ teaspoon Mild Chili Powder
  • 1 clove Garlic, finely minced or grated
  • 1 teaspoon Sugar (or Honey/Maple Syrup)
  • ¾ teaspoon Salt (or to taste)
  • ½ teaspoon freshly ground Black Pepper

Instructions:

  1. Thoroughly rinse all three varieties of canned beans in a colander under cold running water until the water runs clear. Set aside to drain completely.
  2. Finely dice the red bell pepper and finely mince the red onion and jalapeño. Chop the fresh cilantro.
  3. To make the vinaigrette, combine the olive oil, lime juice, vinegar, cumin, chili powder, minced garlic, sugar, salt, and pepper in a small jar with a tight lid, or whisk vigorously in a small bowl until emulsified.
  4. In a large mixing bowl, gently combine the rinsed beans, corn kernels, diced bell pepper, minced onion, and jalapeño.
  5. Pour about three-quarters of the vinaigrette over the salad mixture. Toss everything gently until all ingredients are evenly coated.
  6. Stir in the chopped cilantro. Taste a small portion and add the remaining dressing if needed, adjusting salt and pepper to taste.
  7. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavours to meld.