(Ensalada de Habas)
This is the perfect salad for a party, since you can make it up to a day ahead. It can also be served cold, straight out of the refrigerator. It’s colorful, spicy, delicious, and you don’t have to turn on the stove, which is an added bonus.
½ cup olive oil
½ cup red wine vinegar
3 tablespoons freshly squeezed lime juice (about 2 limes)
1 tablespoon sugar
1 garlic clove, finely minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon chili powder
½ teaspoon ground cumin
One 15-ounce can kidney beans, drained
One 15-ounce can garbanzo beans, drained
One 15-ounce can black beans, drained
1 red or green bell pepper, diced
1½ cups frozen corn kernels, thawed (see note)
1 red onion, finely chopped
½ cup chopped fresh cilantro
In a small bowl, whisk together the olive oil, vinegar, lime juice, sugar, garlic, salt, black pepper, chili powder, and cumin.
In a large bowl, combine the beans, bell pepper, corn, onion, and cilantro. Pour in the dressing and toss to coat. Refrigerate until chilled or ready to serve. Serve cold.
NOTE: To quickly thaw corn kernels, rinse under cold water in a colander and let drain.