Southwestern 3 Bean Salad |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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This is my take on a popular salad served a lot at potlucks, salad bars, and tail gate parties. It's simple to make and healthy too! Cook time is chill time. Made for Dining On A Dollar 2010. Ingredients:
1/4 cup salad oil |
1/4 cup white vinegar |
1/4 cup granulated sugar |
1/4 teaspoon seasoning salt |
1 tablespoon dried onion, minced |
1/2 tablespoon red wine (i used merlot) |
1/2 jalapeno, minced |
2 tablespoons cilantro, chopped fine |
1 (15 ounce) can kidney beans |
1 (15 ounce) can black beans |
1 (15 ounce) can garbanzo beans |
1/2 cup canned whole kernal corn |
1 small carrot, diced and cooked |
Directions:
1. In a small bowl, whisk together the oil, vinegar, sugar, dried onions and seasoning salt. Stir in wine.
2. Drain and rinse beans. Put into serving bowl. Add corn, jalapeno, carrots, and cilantro. Stir to mix well.
3. Pour dressing over all and stir to mix. Cover and chill 4 hours or overnight.
4. Eat and enjoy!
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