Mexican Bean Slaw Salad

Mexican Bean Slaw Salad

INGREDIENTS

¼ cabbage shredded cone #4

1 cup black beans

1 cup kidney beans
1 cup white beans beans
1 red bell pepper, diced cone #3
1 green bell pepper, diced cone #3 

8 oz. frozen corn, defrosted  or fresh corn
1 red onion, diced
1 serrano chili, seeded and minced
2 cloves garlic, minced cone #1
1/4 cup fresh cilantro, chopped
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar or apple
1 freshly squeezed lemon juice
1 freshly squeezed lime juice and zest
1/2 tsp.  sea salt (adjust to taste)
1/2 tsp. freshly ground black pepper (adjust to taste)
1 1/2 tsp. cumin
1/2 tsp. chili powder

DIRECTIONS

1.  Shred cabbage with cone #4 Toss to combine cabbage, beans, peppers, corn, onions, chili, garlic, and cilantro in a large bowl. In a small bowl, whisk to combine olive oil, vinegar, lemon juice, lime juice, salt, pepper, cumin, and chili powder. Pour over the bean salad. Toss to coat. Adjust seasonings to taste. Refrigerate several hours before serving to allow the flavors to melt.