Mexican Bean Salad

Ingredients 

50 gm Black beans 

50 gm Kidney beans

50 gm frozen corn

50 gm green beans 

1/2 no green capsicum 

1/2 no red capsicum 

1 no shallots 

1 tbsp wine vinegar 

1 tbsp olive oil 

1 tbsp lemon juice 

1 tsp sugar 

1 tsp salt 

1 no crushed garlic 

1 tbsp coriander leaves 

1/2 tsp cumin powder 

1/2 tsp pepper powder 

1 tsp Pepper sauce 

1/2 tsp chilli powder  

Method 

1. Soak the beans for 4 hours then drain it 

2. Mix all the beans, vegetables, olive oil, salt, chilli powder, pepper sauce, wine vinegar, crushed garlic, sugar, lemon juice and pepper powder Keep it in the refrigerator for 30 mins 

3. Serve it chill, garnish with coriander leaves and lemon