Makes 6-8 servings
1 (15-ounce) can dark red kidney beans
1 (15-ounce) can black beans
1 (15-ounce) can whole kernel corn
1/2 cup chopped onion
3-4 cloves garlic, minced
1 chopped red bell pepper
1/4 cup chopped scallions
2 tablespoons chopped fresh cilantro
1/4 cup Crisco Pure Canola Oil or Corn Oil
3 tablespoons fresh lime juice
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper (more or less to taste)
Salt and pepper to taste
Rinse and drain the beans and corn. In a large nonreactive bowl, combine the beans, corn, onion, garlic, scallions, and cilantro.
Stir gently to mix well. In a small bowl whisk together the Crisco Oil, lime juice, cumin, and cayenne pepper. Pour over the bean mixture and stir gently to mix well again.
< b>Taste and season with salt and pepper. Let stand at least 1 hour before serving or up to 3 days in the refrigerator. Stir gently just before serving. Enjoy!