Mexican Bean Salad
Garlic, peeled and sliced (2 cloves) ‡
Lemon juice (2 tbsp) ‡
Tomato ketchup (1 tbsp)
Vinegar (1 tsp) ‡
Olive oil (3 tbsp)
Cumin powder (1 tsp)
Black pepper (1/2 tsp)
Brown sugar (1 tsp)
Salt, to taste
Olives, cut into halves (green and black, 4 each)
Beans (2 cups of cooked red kidney beans, black eyed kidney beans (lobia), black beans or pinto beans, or a combination of these)
Corn kernels (1 cup) ‡
Capsicum, chopped into small cubes (red, yellow and green, 1/2 cup) ‡
Onions, chopped (2 tbsp) ‡
Cherry tomatoes, cut into quarters (10 pieces) ‡
Fresh coriander leaves (1/2 cup) ‡
‡: available in Tall Tree Organic Subscription
Gather all the ingredients and prepare vegetables.
In a large bowl, add lemon juice, tomato ketchup, white wine vinegar, olive oil, cumin powder, black pepper, brown sugar, salt, olives and garlic. Whisk together.
Add all of the other ingredients to the bowl and mix together with your hands.