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3 Bean and Bell Peppers Salad with Mexican Seasoning

We love this colorful and fresh tasting salad in my house. It makes for a great lunch, snack or side dish. It's easy to make and will keep for about three days.
Print Recipe
Course Salsas, Salads & Slaws, Vegetable Dishes
Servings 9 Servings

Ingredients
  

  • 3 bell peppers, any color, chopped Get 3 different colors
  • 1 can red kidney beans rinsed and drained
  • 1 can black beans rinsed and drained
  • 1 can garbanzo beans or cannellini beans rinsed and drained
  • 1 bunch cilantro chopped
  • 1 lime
  • 1 swirl of extra virgin olive oil
  • salt and pepper to taste
  • 6 slices pickled jalapeno peppers, diced
  • 0.25 teaspoon chili powder

Instructions
 

  • Drain and rinse the beans, add to large bowlChop the bell peppers (not too small), add to bowlFinely chop the cilantro - a nice sized bunch, add to bowlFinely chop pickled jalepeno, add to bowlOne ripe lime - squeezed into bowl Drizzle Olive Oil Salt and Pepper, to taste - you may need to add salt to add a little at a time Sprinkle of Chili Powder, Taco Seasoning or seasoning of your choice - just to give a little flavor Mix together, let sit for a few minutes for the flaver to enhance 

Notes

We use more of an even ratio of peppers to beans than what is shown in this photo.