2 (15-ounce) cans or 3 cups cooked beans (any combination of black, kidney or pinto beans), drained and rinsed
1 (15-ounce) can corn, drained and rinsed
1/2 small yellow onion, chopped
1 jalapeno, seeded and chopped, or 1 (4-ounce) can diced green chiles, drained (optional)
1/3 cup olive oil (or canola oil)
1/4 cup lime juice
1 teaspoon sugar
1 teaspoon chili powder (may need less if using peppers)
Salt and pepper, to taste
- In a large bowl, mix beans, corn, onion and jalapeno or green chiles (if using).
- In a jar with a lid, mix oil, lime juice, sugar and chili powder. Shake until well mixed.
- Add oil mixture to bean mixture and stir gently.
- Keep refrigerated in an air-tight container for up to 5 days.