Serves 10


2 tbsp olive oil

2 can corn niblets, rinsed and drained

1 can black beans, rinsed and drained

1 can red kidney beans, rinsed and drained

1 red pepper, diced

1 orange pepper, diced

1 yellow pepper, diced

3 jalapeno peppers, seeded and diced

1 cup red onion, chopped fine

1/2 cup fresh cilantro, chopped (I use a cup)

1 tbsp minced garlic



1/2 cup olive oil

3 tbsp red wine vinegar

juice of 3 limes

1 tbsp cumin (or more to taste)

1 tbsp chili powder

dash of cayenne (optional)

1 tsp sugar

salt and pepper to taste



1. To make salad, heat oil, add corn niblets and stir till corn chars (about 8 minutes).

2. When corn cools add to rest of ingredients in a large bowl

3. To make dressing, whisk all the ingredients together then add them to salad and toss to coat



Best made the day before and kept in the fridge

Easily doubled for a big crowd