Mexican Bean Salad1 cup cooked rice, leftover or instant. This version used brown rice, but white works, too. 8 oz. can corn 15 oz. can black beans 15 oz. can red beans ¼ cup chopped fresh cilantro About 5 colorful sweet peppers, chopped into rings, or 1 colorful bell pepper, chopped ½ cup olive oil ¼ cup red wine vinegar 1 tsp. chili powder ½ tsp. salt ¼ tsp. pepper Separately, pour the red beans, black beans, and corn into a colander and rinse each of them well. Then put them in your salad bowl. Add cilantro, peppers, and rice. In a separate bowl, whisk together olive oil, vinegar, salt, pepper, and chili powder. Pour the dressing over the salad and toss well. For best flavor, refrigerate several hours before serving. Enjoy!
Copyright 2018 Karen Ullo
About the Author
Karen Ullo is the author of two award-winning novels, Jennifer the Damned and Cinder Allia. She is one of the founding editors of Chrism Press, which is dedicated to publishing Catholic and Orthodox fiction, as well as the managing editor of the Catholic literary journal Dappled Things. She’s also a wife and mother of two. Find out more at KarenUllo.com.