Mixed Bean SaladSubmitted by: FIT-WHIT
IntroductionFresh veggies & mixed beans tossed with a light vinegar & oil dressing. Great for pot-lucks, or side dishes with any meal! Fresh veggies & mixed beans tossed with a light vinegar & oil dressing. Great for pot-lucks, or side dishes with any meal!
1 can black beans (or 2-cups cooked)
1 can garbanzo beans (or 2-cups cooked)
1 can red kidney beans (or 2-cups cooked)
1 medium red onion, chopped fine
1 cup frozen corn
1 (10-oz) can Rotel tomatoes with green chiles
1 green pepper, chopped
1/2 cup fresh chopped cilantro (or parsley); can use less or more to taste, but I prefer lots of cilantro
1 bunch green onions, chopped
2 stalks celery, finely chopped
Optional Add-ins (not included in nutritional info):
*Fresh tomato, seeded, chopped
*Black or green olives, chopped
*Carrots, grated or finely chopped
1/4 cup olive oil
2 T. wine vinegar (I used white-wine vinegar)
2-4 cloves garlic, minced (I used 4, as I like more garlicy flavor)
Juice from half a lime (or 2-3 T.)
1/4 tsp. salt
Mix dressing in a separate bowl, and pour over bean/veggie mix.
Refrigerate several hours before serving.
Makes approximately 10 cups. Serving size equals 1 cup.
Number of Servings: 10
Recipe submitted by SparkPeople user FIT-WHIT.