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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I created this salad for summer. It has a tangy lime vinaigrette and lots of crunch. I hope you like it! Ingredients:
1 (15 1/2 ounce) can light red kidney beans, drained and rinsed |
1 (15 1/4 ounce) can sweet corn, drained |
1 (15 1/4 ounce) can black beans, drained and rinsed |
1 large jalapeno, seeded and chopped |
1 green bell pepper, seeded and chopped |
2 celery ribs, chopped |
1 tablespoon fresh basil, chopped |
4 tablespoons rice wine vinegar |
2 tablespoons fresh lime juice |
2 teaspoons sugar |
2 large garlic cloves, crushed and chopped |
1/4 teaspoon lawry's seasoned salt |
1/4 teaspoon pepper |
1 tablespoon canola oil |
2 teaspoons honey, pref. raw-thick type |
Directions:
1. In a large bowl; add kidney beans, corn, black beans, jalapeno, bell pepper, celery, and basil.
2. In a medium bowl; mix rice vinegar, lime juice, sugar, garlic, Lawry's, pepper, oil, and honey.
3. Pour marinade into bean mix and toss well to coat.
4. Chill then enjoy!
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