RJ Lopez -Mexican 3 Bean Salad |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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This recipe is from and old woman who lived in San Antonio Texas. She's dead now. Ingredients:
1 (15 ounce) can cannellini beans, drained and rinsed |
1 (15 ounce) can kidney beans, drained and rinsed |
1 (15 ounce) can pinto beans, drained and rinsed |
1 (15 ounce) can corn, drained and rinsed |
1/4-1/3 cup cilantro |
2 -3 chopped tomatoes |
1/2 cup red onion |
1 serrano peppers or 1 jalapeno pepper |
3 pinches sea salt, to taste |
2 limes, juice of |
Directions:
1. Mix above ingredients (except lime) in a large bowl, squeeze fresh juice over and stir again. Add more salt to taste if needed.
2. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Serve with plain corn tortilla chips.
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