Spicy 3-Bean Salad

Photo: Down to Earth Recipes
A colorful pupu served on organic flatbread or crackers or fresh lettuce leaves. Always add the hot spices in small amounts and
season to your taste!
Yield
10-12 Servings, 15-20 Small Salads
Vegan
Gluten-Free
Appetizers and Sides
Salads
Budget Friendly Meals
Ingredients

Salad

  • 1 (16-ounce) can black beans, drained and rinsed
  • 1 (16-ounce) can kidney beans, drained and rinsed
  • 1 (16-ounce) can cannellini beans, drained and rinsed
  • 1 (16-ounce) can corn, drained and rinsed
  • ½ cup chopped red onion
  • 1 cup chopped celery

Dressing

  • 4-5 Tablespoons olive oil
  • 2-3 Tablespoons apple cider vinegar
  • 4-5 cloves fresh garlic, minced
  • ½ teaspoon cumin powder
  • ½ teaspoon chili powder
  • Cayenne pepper, to taste
  • Juice of ½ lemon

Garnish

  • 1 cup chopped scallions
  • Fresh cracked pepper
Instructions
  1. To prepare Salad: After rinsing beans and corn, combine with red onion and celery in a large bowl and chill in the refrigerator for at least 2-3 hours.
  2. Just before serving, whisk together all Dressing ingredients in a mixing bowl.
  3. Drizzle Dressing over Salad and toss gently to coat. Top with scallions and season with fresh cracked pepper. Enjoy!