So, you remember the three bean salad that was on these tacos Tuesday? Now you get to see it in all it’s beautiful glory.
But then on the day of, I decided that they would make an even better on the tacos. Just look at the salad you guys. It’s so pretty! But more importantly, it’s got amazing flavor.
Chock full of protein with the three kinds of beans, red bell peppers, jalapenos, and creamy avocado with a red wine vinegar dressing. Um. Yeah. You will want to plant your face in the bowl until it’s all gone. Promise.
- 1 15-oz can black beans, drained and rinsed
- 1 15-oz can kidney beans, drained and rinsed
- 1 15-oz can cannellini beans, drained and rinsed
- 1 jalapeno, seeded and diced
- ½ large red bell pepper, chopped
- ¼ cup cilantro, chopped
- ¼ cup olive oil
- ¼ cup red wine vinegar
- Juice of 1 lime juice
- 1 Tbsp granulated sugar
- ½ Tbsp salt
- 1 clove garlic, minced
- 1½ tsp ground cumin
- ¼ tsp chili powder
- pepper, to taste
- 1 large avocado, diced
- Add the drained and rinsed beans to a large bowl. Top with jalapeno, red bell pepper, and cilantro, then gently stir to combine.
- In a small bowl, whisk together the olive oil, red wine vinegar, lime juice, sugar, salt, garlic, cumin, chili powder, and pepper.
- Pour the dressing mixture into the bowl with the beans and stir to coat and mix well. Add in diced avocado, stirring gently to mix well. Refrigerate until ready to use.