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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Looks delicious & will make good use of summer garden bounty. Versatile too - side dish bean salad or a dip for chips. Received in an email - thanks Donnalilacflower! Ingredients:
1 cup garbanzo beans, cooked |
1 cup black beans, cooked |
1 cup pinto beans, cooked |
1 cup corn kernel (fresh cooked, canned, thawed frozen all ok) |
1/2 red bell pepper, chopped |
1/4 cup fresh chives, chopped |
1/4 cup cilantro, fresh chopped |
1/4 cup red onion, chopped |
1 -2 garlic clove, minced |
1 hot pepper, seeded and minced (serrano & jalapeno ok) |
3 tablespoons olive oil |
1 tablespoon red wine vinegar |
salt, to taste |
pepper, to taste |
Directions:
1. In a large bowl, combine the garbanzo beans, black beans, pinto beans, corn, red pepper, chives, cilantro, onion, garlic, hot minced pepper, olive oil, vinegar and salt and pepper.
2. Mix together well.
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