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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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Just for safe keeping... found this recipe off a can of 'Safeway Dark Red Kidney Beans' I will have to try it one day... and if you beat me to it... let me know how it taste. ;-) Ingredients:
1 (15 ounce) can dark red kidney beans, rinsed and drained |
1 (15 ounce) can pinto beans, rinsed and drained |
1 1/2 cups frozen whole corn, thawed |
1/2 cup mile southwest salsa |
3 tablespoons extra light olive oil |
1 tablespoon lime juice |
1 teaspoon ground cumin or 1 teaspoon chili powder |
Directions:
1. Stir all ingredients together in a large bowl.
2. Refrigerate for at least 1 hour for the flavors to blend. Salad may be refrigerated up to 2 days.
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