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TexMex Bean Sweet Peppers and Peach Salad

Here's a simple recipe for a cool summer dish to take to a cookout, picnic, or for any occasion! This salad can work as a main course or appetizer. The result is a variety of tastes, textures, and colors, sure to please everyone who digs in!

Cook Time
45 minutes
Servings
6
Tags
american, mexican, spanish, texmex, dinner, appetizer, main-dish, sides

Ingredients

  • 1/2 cup frozen corn (125 mL)
  • 1 can California cling sliced peaches (14 oz/398 mL)
  • 1 can mixed beans, rinsed and drained (19 oz/540 mL)
  • 2 sweet peppers, preferably red and green, cut into bite-size chunks
  • 2 green onions, thinly sliced

    Dressing

  • 2 tbsp olive oil (30 mL)
  • 1 tbsp red wine vinegar (15 mL)
  • 1 large garlic clove, minced
  • 2 tsp chili powder (10 mL)
  • 1/2 tsp each salt and dried oregano leaves (2 mL) generous pinch cayenne pepper
  • 1/2 cup chopped coriander (125 mL)