Ingredients
Scale
- 4 1/2 cups of Randall Ultimate 4-Bean Mixed Beans
- 2 Roma tomatoes, diced
- 1 red pepper, diced
- 1 orange bell pepper, diced
- 1 can of yellow sweet corn
- 1 bunch of green onions, whites removed and finely chopped
For the dressing:
- 2 cups of tightly packed cilantro
- 2 garlic cloves, finely minced
- 2 jalapeno peppers (sliced with seeds removed for less heat)
- 1/4 cup olive oil
- 1/4 cup of lime juice
- 1/4 cup rice wine vinegar
- salt and pepper to taste
Instructions
- In a large food processor, add the ingredients for the dressing. Pulse to break up larger pieces, then blend for up to thirty seconds, until uniform consistency is reached. Transfer to a container with airtight lid and set aside.
- Drain and rinse Randall Ultimate 4-Bean Mixed Beans and sweet corn and put into large bowl.
- Finely dice tomatoes, peppers, and green onions and add to beans and corn.
- Pour dressing over bean salad, until evenly coated, and gently stir to combine.
- Cover and refrigerate for at least an hour for all the flavors to absorb.
- Serve chilled with tortilla or veggie chips.