Red Bean and Tomato Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This is a good side salad for Italian dishes. I usually chill the tomato-bean mixture for a few hours before I put it in the salad. Ingredients:
1 cup canned kidney beans, drained and rinsed |
1 large tomato, diced |
1 celery rib, sliced |
4 green onions, sliced |
1/2 cup mayonnaise or 1/2 cup salad dressing |
1/4 cup ranch salad dressing |
1 teaspoon dried dill weed |
1/4 teaspoon garlic powder |
3 cups torn leaf lettuce |
salt and pepper |
Directions:
1. In a mixing bowl, add the beans, tomato, celery, and onions; stir to combine.
2. In a small bowl, add the mayonnaise, ranch dressing, dill, and garlic powder; stir to mix.
3. Pour dressing over vegetables; toss to coat well.
4. Put lettuce into a serving bowl; add the vegetable mixture; toss right before ready to serve.
5. Season with salt and pepper to taste.
|
|