Kidney Bean Salad

Ingredients and Weight:

• 2 (15 ounce) cans of kidney beans, drained and rinsed
• 1 (15 ounce) can of black beans, drained and rinsed
• 1 (15 ounce) can of pinto beans, drained and rinsed
• 1 (15 ounce) can of corn, drained
• 1 (10 ounce) can of diced tomatoes with green chilies, undrained
• 1 red onion, chopped
• 1 green bell pepper, chopped
• 1 orange bell pepper, chopped
• 1/2 cup chopped fresh cilantro
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

None

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a large bowl, combine all of the ingredients.
2. Season with salt and black pepper to taste.
3. Serve immediately or refrigerate for later.

Nutritional Information:

• Calories: 250
• Fat: 5 grams
• Protein: 10 grams
• Carbohydrates: 45 grams
• Fiber: 10 grams

Dish Characteristics:

• Colorful and flavorful
• Crisp and crunchy
• Perfect for a summer potluck or barbecue

User Comments:

• "This salad is so refreshing and flavorful! I love the combination of beans, vegetables, and spices."
• "I'm not usually a fan of beans, but this salad is amazing. It's so addicting!"
• "This is the perfect salad to bring to a party. It's easy to make and always a hit."

Special Precautions and Tips:

• If you don't have all of the beans listed, you can substitute other types of beans, such as navy beans or great northern beans.
• To make the salad ahead of time, simply combine all of the ingredients and refrigerate for up to 3 days.
• Serve the salad with tortilla chips, crackers, or pita bread.