Nutty SouthWest Bean Salad

A classic backyard BBQ recipe that is inspired by Southwest cuisine, this salad can be served warm or cold. You can also kick up the heat by adding fresh chopped jalapenos!

1 (15 ounce) can black beans

1 (15 ounce) can pinto beans

1 (15 ounce) can garbanzo beans

1 red onion, chopped

1 red pepper, chopped

1⁄4 cup chopped fresh cilantro (1 T if dried)

10 oz fresh corn

1⁄2 cup olive oil

2 tablespoons red wine vinegar

2 tablespoons lime juice

1 tablespoon lemon juice

1⁄2 teaspoon crushed garlic

2 tablespoons sugar

1 tablespoon kosher salt (less if regular table salt)

1 teaspoon cumin

1 teaspoon fresh ground pepper

1 dash Tabasco sauce

2 dashes chili powder

1 avocado, diced

1 cup spicy  toasted pepitas

DIRECTIONS

Drain and rinse beans.

Combine beans, onion, red pepper, cilantro and corn in a very large bowl.

In a small bowl, whisk together remaining ingredients except for the chili powder.

Pour dressing over beans and mix well.

Sprinkle a dash of chili powder over the top of the salad.

Cover and chill thoroughly.

Before serving, toss salad again, then add another dash of chili powder and spread avocado over the top of the salad.

(Don’t add the avocado until right before serving.).