Thursday, April 2, 2009
Southwestern Bean Salad
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can garbanzo beans, drained and rinsed
2 celery ribs, sliced
1 medium tomato, diced (or can of diced tomatoes)
1 medium red onion, diced
1 cup frozen corn (thawed)
sauce ingredients: 3/4 cup thick salsa
1/4 cup vegetable oil
1/4 cup lime juice
1 1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. cumin
In a bowl, combine all the beans, celery, onion, tomato, and corn.
In another bowl, combine all the sauce ingredients.
Pour the sauce over the bean mixture and mix well.
Sprinkle some salt and pepper in, if necessary. I usually just add pepper.
Refrigerate. Serve with tortilla chips as a salsa, as a salad topper, or by itself!
My review: LOVE IT! This dish just reminds me of summer and it's a good healthy substitute for dressing on salad. I could eat it for every meal!