New Mexican Chili Bean Salad |
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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 10 |
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from 100 recipes for low-fat meals by sunset magazine Ingredients:
1 (15 ounce) can garbanzo beans |
1 (15 ounce) can kidney beans |
1 (15 ounce) can pinto beans |
1 (15 ounce) can whole kernel corn |
1/2 cup green onion, chopped |
1/3 cup fresh cilantro, chopped |
1 large red bell pepper, chopped |
1 (4 ounce) diced green chilies |
1/4 cup red wine vinegar |
2 tablespoons salad oil |
1/4 teaspoon pepper |
1 teaspoon chili powder |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
Directions:
1. Make dressing: Combine vinegar, oil, spices.
2. Rinse beans and corn. Drain well.
3. Mix beans and corn with green onion, cilantro, bell pepper, green chilies, and dressing.
4. Cover and chill at least 1 hour or until next day, stirring occasionally.
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