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Southwestern Bean Salad

What a delicious change from typical mixed bean salad and the flavor is straight from Mexico! We found that it was delicious the first day and even better the next so now we prepare it the day prior to serving if possible.

2 cups chopped, green beans

1 can (19 oz.) chick peas

1 can (19 oz.) black beans

1 sweet red pepper, diced

1 cup corn kernels

2 green onions, sliced

1/4 cup fresh cilantro, chopped

Chili Lime Dressing:

1/2 cup olive oil

2 tsp. grated lime zest

6 tbsp. lime juice

3 tsp. chili powder

1 tsp. sugar

1 tsp. salt

Cook green beans in boiling water until tender-crisp; chill in ice cold water and drain. Place green beans in a medium size bowl. Drain the chick peas and black beans and place in bowl with the green beans. Also add red pepper, corn, green onions and coriander to bowl.

Prepare the dressing by combining the olive oil, grated lime zest, lime juice, chilli powder, sugar and salt. Pour over vegetables and let marinade at least 1 hour but overnight is better

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