A Three-Bean Mexican Bean Salad with Avocado that's both easy and healthy! Serve it as a make-ahead side dish to for feed a crowd or a dip for tortilla chips!
Strain all of the beans and the corn over a colander in the sink and rinse under cool water until the grit has been washed away. Set aside to drain while you prepare the vegetables and make the dressing.
To make the dressing, in a large mixing bowl, combine lime juice, vinegar, sugar, salt, chili powder, cumin, garlic powder, and cilantro. Very slowly, drizzle the oil, whisking constantly.
Add all of the salad ingredients to the bowl and toss to combine. You can serve right away, but preferably, transfer to the refrigerator to marinate for at least 3 hours or overnight.
The Anthony Kitchen