Serves 10
This quick salad keeps well in the refrigerator for a tasty snack.
1 15-ounce can dark kidney beans, drained
1 15-ounce can black-eyed peas, drained
1 10-ounce package frozen lima beans, thawed
1 15-ounce can S & W Pinquitos or other vegetarian chili beans
1 large red bell pepper, diced
½ cup finely chopped onion
2 cups fresh or frozen corn
¼ cup seasoned rice vinegar
2 tablespoons apple cider or distilled vinegar
1 lemon, juiced
2 teaspoons cumin
1 teaspoon coriander
⅛ teaspoon cayenne
Drain the kidney beans, black-eyed peas, and lima beans and combine in a large bowl. Add the pinquitos or chili beans along with their sauce. Stir in the bell pepper, onion, and corn.
Whisk the remaining ingredients together and pour over the salad. Toss gently to mix. Chill at least 1 hour before serving, if possible.