½ cup olive oil
¼ cup sugar
¼ cup white wine vinegar
1 teaspoon chili powder
1 teaspoon salt
¾ cup pico de gallo can be store bought)
1 (15 ounce) can great northern beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can sweet corn, drained
½ cup diced red bell pepper
¾ cup chopped cilantro (from 1 bunch)
1 jalapeno pepper (optional – for added heat)
1. In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt. 2. Add pico de gallo, all beans, corn, and red bell peppers. Stir to combine. 3. Stir in cilantro. Cover and chill for at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature. *Courtesy of Nebraska Dry Bean Commission
