Mexican Bean Salad Dip

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Roast corn in skillet over medium high heat until slightly charred. Remove from heat and let reduce to room temperature

Step 2

Drain and rinse black and cannellini beans. Add to large mixing bowl. Drain kidney beans but don’t rinse and add to same bowl

Step 3

Dice onion and peppers and add to bowl. Add corn once no longer hot

Step 4

Chop cilantro and add all remaining ingredients to the bowl. Mix well until all ingredients are incorporated

Step 5

Cover and let chill in refrigerator for 12-24 hours