Ingredients:

  • 1 (15-ounce/425g) can kidney beans, drained and rinsed
  • 1 (15-ounce/425g) can black beans, drained and rinsed
  • 1 (15-ounce/425g) can cannellini beans (white kidney beans), drained and rinsed
  • 1 red bell pepper, cored, seeded, and diced (about 1 cup)
  • 1/2 red onion, finely diced (about 1/2 cup)
  • 1 cup frozen corn kernels, thawed
  • 1/2 cup chopped fresh cilantro
  • 1 jalapeño, finely minced (seeds removed for less heat, optional)
  • 1/4 cup extra virgin olive oil (60ml)
  • 1/4 cup lime juice (60ml) (from about 2-3 limes)
  • 2 tablespoons red wine vinegar (30ml)
  • 1 tablespoon honey (15ml)
  • 1 teaspoon chili powder (5ml)
  • 1/2 teaspoon ground cumin (2.5ml)
  • 1/4 teaspoon salt (1.25ml), or to taste
  • 1/4 teaspoon black pepper (1.25ml), or to taste

Instructions:

  1. Drain and rinse all beans thoroughly in a colander. This removes excess starch and liquid.
  2. Dice the red bell pepper and red onion. Mince the jalapeño (if using) and chop the cilantro.
  3. In a small bowl or jar, whisk together the olive oil, lime juice, red wine vinegar, honey, chili powder, cumin, salt, and pepper.
  4. In the large mixing bowl, combine the beans, red bell pepper, red onion, thawed corn, jalapeño (if using), and cilantro.
  5. Pour the dressing over the bean mixture and gently toss to coat.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.