 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
Chill for at least 3 hours. Ingredients:
1 (16 ounce) can kidney beans, rinsed and drained |
1 (15 1/2 ounce) can black beans, rinsed and drained |
1 (15 1/2 ounce) can black-eyed peas, rinsed and drained |
1/4 cup minced fresh cilantro or 1/4 cup parsley |
1 fresh jalapeno pepper, seeded and chopped |
4 green onions, sliced |
1/4 cup olive oil |
1/4 cup red wine vinegar |
1/2 teaspoon garlic salt |
1/2 teaspoon pepper |
lettuce leaf |
Directions:
1. In a large bowl, add the beans, peas, cilantro, jalapeno pepper, onion, oil, vinegar, garlic salt, and pepper; toss to combine.
2. Cover and refrigerate for at least 3 hours.
3. Place a lettuce leaf on an individual salad plate.
4. Spoon the bean salad onto the lettuce leaf (using a slotted spoon).
|
|