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    "Southwestern Bean Salad"


    Source of Recipe


    TOH Magazine

    Recipe Introduction


    This is a favorite of mine!

    List of Ingredients




    1 can (16 oz.) Kidney Beans
    1 can (15 oz.) Black Beans
    1 can (15 oz.) Garbanzo Beans (rinse & drain all beans)
    2 Celery Ribs, sliced
    1 medium Red Onion, diced
    1/2 Green Pepper, diced
    1 medium Tomatoe, diced
    2 T. fresh Cilantro, cleaned & chopped
    1 C. frozen Corn, thawed (or) 1 can Corn, drained

    Dressing:
    3/4 C. Thick & Chunky Salsa
    1/4 C. Olive Oil
    1/4 C. Lime juice (fresh squeezed)
    1-1/2 t. Chili Powder
    1/2 t. ground Cumin
    1 t. Salt (optional)

    Recipe



    In a large bowl, combine beans, celery, onion, green pepper, tomatoe, cilantro & corn. In a small bowl, combine salsa, oil, lime juice, chili powder, cumin and salt if desired; mix well. pour over bean mixture and toss to coat. Cover & chill for at least 2 hours. Enjoy!

    Number Of Servings: 10 - 3/4 C. Servings

    Preparation Time: 10 - 15 minutes

 

 

 

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