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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A spicy bean salad that can also be used as a topping for tostitos. Ingredients:
1 (14.5 ounce) can black beans |
1 (14.5 ounce) can dark red kidney beans |
1 (15 ounce) can garbanzo beans |
1 (14.5 ounce) can pinto beans |
1 (10 ounce) package frozen corn kernels, thawed |
1 tablespoon vegetable oil |
1 teaspoon cumin |
2 tablespoons chili powder |
1 teaspoon lime juice |
1 (8 ounce) jar chunky salsa |
1 pinch dried parsley |
Directions:
1. Pour beans into a colander, and rinse under running water.
2. In a large mixing bowl, toss beans and corn together with oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill.
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