Southwestern 2 bean salad
Dressing:
1/2 cup rice vinegar
1/4 cup olive oil
1tsp sugar (1 packet truvia)
1tsp dried oregano
1tbsp ground cumin
1/2 tsp salt
1/4 tsp pepper
Salad:
2 cans pinto beans drained and rinsed
1 can black beans drained and rinsed
15 oz roasted corn (or 1 can sweet corn)
1 can black olives rinsed
1 large bell pepper chopped
8-10 green onions chopped
1/4 cup chopped cilantro
Optional: 2 fresh jalapeno peppers, seeded and finely chopped (1/4-1/3 cup)
For dressing whisk together all ingredients.
For salad: Rinse beans and olives (and corn if applicable). Chop bell pepper and cilantro, cut onions.
Mix all together and coat with dressing.
Cover and refrigerate for 2-3 hours to allow the flavors to blend.
