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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 5 |
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My sister-in-law took some of her bean salad to my mom and I tasted it. After that, I had to have the recipe and called her right away. This is great for picnics, potlucks, or anytime. I suggest making it a day ahead, as it is so much tastier then. Not sure of the servings, since she just brought a serving to my mom. Cooking time is the refrigeration time to chill. Ingredients:
1 (15 ounce) can black beans, rinsed and drained |
1 (15 ounce) can kidney beans, rinsed and drained |
1 (15 ounce) can great northern beans, rinsed and drained |
3 green onions, minced |
12 green olives, chopped small |
2 hard-boiled eggs, chopped |
2/3 cup plain yogurt |
1/3 cup mayonnaise (hellman's) |
1 teaspoon garlic powder |
1 teaspoon ground cumin |
salt and pepper, to taste |
Directions:
1. Dump drained and rinsed beans into a bowl. In a small bowl, combine the yogurt, mayonnaise, garlic powder, cumin, salt and pepper.
2. Pour mixture over the beans and stir it around well.
3. Cover and refrigerate.
4. This is better the next day.
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