Mexican Three Bean Salad

You will need:

• 1 can black beans, drained and rinsed

• 1 can kidney beans, drained and rinsed

• 1 can cannellini beans, drained and rinsed

• 1 can corn, drained

• ½ large green capsicum, chopped

• ½ large red capsicum, chopped

• 1 cup red onion, chopped

• ¼ cup coriander, chopped

• ¼ cup olive oil

• ¼ cup red wine vinegar

• 1 tablespoon fresh lime juice

• ½ tablespoon lemon juice

• ½ tablespoon salt

• 1 clove garlic, minced

• 1½ teaspoons ground cumin

• ¼ teaspoon chilli powder

• Fresh ground black pepper, to taste

• Avocado, diced (optional)

How to make:

1. In a large bowl, combine the black beans, kidney beans, cannellini beans, corn, green capsicum, red capsicum, red onion, and cilantro.

2. In a separate small bowl, whisk together the olive oil, red wine vinegar, lime juice, lemon juice, salt, minced garlic, ground cumin, chilli powder, and fresh ground black pepper.

3. Pour the dressing over the bean and vegetable mixture. Mix well to ensure everything is evenly coated.

4. Cover the bowl and refrigerate for at least 3 to 4 hours to allow the flavors to meld.

5. Just before serving, if desired, gently fold in diced avocado.