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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 18 |
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Using a variety of beans and other vegetables to make a delicious cold salad. Though I use these beans, you can substitute any other beans. sometimes I forget the tomatoes, sometimes my forgetfulness is intentional. ;-) You can serve immediately after making at room temperature or refridgerate for a different taste. Holds well in fridge for leftovers. Ingredients:
1 (15 ounce) can black beans, drained and rinsed |
1 (15 ounce) can red kidney beans, drained and rinsed |
1 (15 ounce) can garbanzo beans, drained and rinsed |
1 (15 ounce) can corn, drained and rinsed |
1 large onion, diced |
2 tomatoes, diced (optional) |
1/2 cup olive oil (enough to cover beans and veggies) |
1/4 cup vinegar, to taste (red, wine, apple cider, or balsamic) |
salt |
pepper |
oregano |
garlic |
sugar |
Directions:
1. Prepare each of the vegetables as described above.
2. Combine and mix in a very large bowl.
3. In a seperate bowl, combine the remaining ingredients and mix well.
4. Pour over vegetables and mix.
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