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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a salad my Mom made up and I thought it was just too good not to share. While I have the cook time as 0 it does need a few hours to marinate, so plan accordingly. It can be made a day ahead, as a matter of fact, it is better when made a day ahead. Ingredients:
1 (14.5 ounce) can small red beans |
1 (14.5 ounce) can black beans |
1 (14.5 ounce) can garbanzo beans |
2 roma tomatoes, halved and sliced |
1 medium red onion, halved and thinly sliced |
1/2 cup cilantro, coarsely chopped |
1 (4 ounce) can roasted chopped green chilies (such as ortega) |
1 large lime, juiced |
1 teaspoon balsamic vinegar |
salt and pepper, to taste |
Directions:
1. Drain and rinse the beans. Combine along with the other ingredients in a large bowl. Refrigerate a few hours at least to allow the flavors to blend.
2. Mom likes to garnish hers with tomato wedges.
3. *Note: You can substitute red kidney beans for the small red beans, or actually almost any kind of bean you like will work in this.
4. **Note: OK...some people don't like cilantro. As a matter of fact, to some people cilantro tastes like soap...and that's not a good flavor in food. So if you don''t like cilantro, put in some parsley, or just leave it out altogether.
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