Name: Mexican Spicy Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 19 oz cans mixed beans; ½ cup diced red bell pepper; ⅔ cup thinly sliced red onion; 1 cup frozen corn kernels; 1 Tbsp finely chopped cilantro; ½ cup olive oil; 3 Tbsp lime juice; 6 cloves garlic, minced; ⅛ tsp chili powder; ½ tsp dry mustard powder; 2 Tbsp roasted yellow mustard seed; ¼ tsp salt; ⅛ tsp black pepper

Salad

2 19 oz cans mixed beans

½ cup diced red bell pepper

⅔ cup thinly sliced red onion

1 cup frozen corn kernels

1 Tbsp finely chopped cilantro

Dressing

½ cup olive oil

3 Tbsp lime juice

6 cloves garlic, minced

⅛ tsp chili powder

½ tsp dry mustard powder

2 Tbsp roasted yellow mustard seed

¼ tsp salt

⅛ tsp black pepper

Instructions

In non-stick pan over medium heat, toast mustard seed, until it starts to pop. Remove from pan and set aside.

Drain cans of mixed beans, rinse beans with water and drain again. In large bowl, combine beans, red pepper, onion, corn and cilantro.

In separate bowl, whisk together oil, lime juice, garlic, chili powder, mustards, salt and pepper. Pour dressing on salad mix. Mix well.

Refrigerate overnight and serve.