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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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My father-in-law's recipe, this salad is both pretty and packed with protein. It's also convenient since it uses a variety of canned beans. It's more flavorful when prepared the night before.Christi Gillentine, Tulsa, Oklahoma Ingredients:
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15-1/2 ounces) red beans, rinsed and drained |
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained |
1/4 cup minced fresh cilantro |
1 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 |
Directions:
1. In a large bowl, combine the first six ingredients. In a jar with a tight fitting lid, combine the oil, vinegar, garlic salt and pepper; shake well. Pour over salad; toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon. Yield: 6 servings.
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