 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
From Sunset Vegetarian Cooking Cookbook. Please add at least four hours for chilling. Ingredients:
1 (16 ounce) can red kidney beans, drained and rinsed |
1 (16 ounce) can pinto beans, drained and rinsed |
1 (16 ounce) can chickpeas, drained and rinsed |
1 (16 ounce) can whole kernel corn, drained |
1 stalk celery, thinly sliced |
5 green onions, thinly sliced (including tops) |
1/4 cup parsley, chopped |
1 (4 ounce) can diced green chilies |
lettuce leaf |
3/4 cup salad oil |
1/4 cup wine vinegar |
1 garlic clove, minced |
1 teaspoon salt |
1 teaspoon chili powder |
1 teaspoon dried oregano |
1/4 teaspoon ground cumin |
1 dash pepper |
Directions:
1. Combine all salad ingredients together except for the lettuce.
2. Make dressing by combining all the ingredients in a small bowl, and stirring well.
3. Pour dressing over salad, and mix lightly.
4. Cover and refrigerate for 4 hours or overnight.
5. Stir lightly before serving on lettuce leaves.
|
|