In a large mixing bowl, combine black beans, kidney beans, corn, tomatoes, olives, and jalapeños.
In a small bowl, whisk together olive oil, vinegar, cumin, salt, and pepper.
Pour the dressing over the bean mixture and stir gently to combine.
Let sit for at least 10 minutes to allow flavors to meld.
Serving and Storage Tips:
Serve chilled or at room temperature.
Great as a side dish, taco filling, or over rice.
Store in an airtight container in the fridge for up to 5 days.
Variations:
Add canned chickpeas or lentils for extra protein.
Toss in canned green beans or canned artichoke hearts for more texture.
Stir in a dash of hot sauce or smoked paprika for added heat and depth.
FAQ:
Q: Can I use low-sodium canned beans?
A: Absolutely! It’s a great way to control salt levels in the dish.
Q: Do I need to cook anything?
A: Nope—everything is pre-cooked. Just drain, mix, and enjoy.
Q: Can I freeze leftovers?
A: It’s not recommended, as the texture of the beans and vegetables may change.
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