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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 30 |
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My mom brought this recipe home from Bunco, raving about it. I was skeptical, but she was right-it's fantastic. Now I get asked for the recipe when I make it for parties. This is best when it's made a day or two in advance so that all the flavors get a chance to mingle. Ingredients:
2 (15 ounce) cans corn, drained |
2 (15 ounce) cans black beans, drained & rinsed |
1 (15 ounce) can red beans, drained & rinsed |
3/4 cup diced celery |
3/4 cup diced red onion |
2 medium carrots, sliced very thin (or diced) |
1/3-2/3 cup olive oil (no substitutions) |
1/3 cup chopped fresh cilantro |
3 garlic cloves, crushed |
3 tablespoons red wine vinegar |
1 teaspoon cumin |
1 tablespoon sugar |
2 teaspoons salt |
1 lemon, juice of |
Directions:
1. In a large bowl, mix the corn, beans, celery, red onion, and carrots.
2. Mix the rest of the ingredients (oil, cilantro, garlic, red wine vinegar, cumin) separately and pour over the veggies.
3. Mix well.
4. Serve with tortilla chips.
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