Meals Matter

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Contributed By: jjbailey
Pampered Chef

Pinto and black beans are a flavorful duo in a new version of a marinated bean salad.

Ingredients

Dressing

1/2 cup White vinegar

1/4 cup Vegetable oil

1tbsp Sugar

2 tsp Ground cumin

1 tsp Dried oregano

1/2 tsp Salt

1/4 tsp Ground black pepper

Salad

2 cans Pinto beans

1 can Black beans

1 can Whole kernel corn

1 Large red bell pepper

1/2 cup Finely chopped red onion

2 Fresh jalapeno peppers

1/4 cup Snipped fresh cilantro

Preparation

1) For dressing, whisk together vinegar, oil, sugar, cumin, oregano, salt and black pepper in a small bowl, whisk and set aside.

2) For salad, drain and rinse beans using a large colander. Place beans in a large bowl. Drain corn. Chop bell pepper; add corn and bell pepper to beans.

3) Chop onion and jalapeno peppers. Snip cilantro using kitchen shears. Add onion, jalapeno peppers, cilantro and dressing to bean mixture. Mix gently. Cover and refrigerate 2-3 hours to allow flavors to blend.

Cook's Notes

Add some lime juice to taste for an extra kick.

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