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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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A wonderful side salad that would compliment any Mexican or Southwestern meal. To make it a main dish, you could add chopped cooked meat of your choice and some shredded Cheddar cheese. Ingredients:
1 (15 1/2 ounce) can kidney beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
1 (15 1/2 ounce) can garbanzo beans, rinsed and drained |
2 celery ribs, sliced |
1 medium red onion, diced |
1 medium tomato, diced |
1 cup frozen corn, thawed |
3/4 cup thick & chunky salsa |
1/4 cup vegetable oil |
1/4 cup lime juice |
1 1/2 teaspoons chili powder |
1 teaspoon salt (optional) |
1/2 teaspoon ground cumin |
Directions:
1. In a bowl, combine beans, celery, onion, tomato and corn.
2. In a small bowl, combine dressing ingredients; mix well.
3. Pour over the bean mixture; toss to coat.
4. Cover and chill for at least 2 hours.
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