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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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My daughter works at a gourmet deli and this is my version of their bean salad, mine is better. Ingredients:
1 (15 1/2 ounce) can red kidney beans, drained and rinsed |
1 (15 1/2 ounce) can black beans, drained and rinsed |
1 (15 1/2 ounce) can chickpeas, drained and rinsed |
2 stalks celery, diced |
1 medium red onion, minced |
1 medium tomato, diced |
1 cup frozen corn, thawed |
3/4 cup salsa, i use thick and chunky medium |
1/4 cup olive oil or 1/4 cup canola oil |
1/4 cup lime juice |
1 1/2 teaspoons chili powder |
1 teaspoon salt (optional) |
1/2 teaspoon ground cumin |
Directions:
1. In a bowl, not metal, mix beans, celery, onion, tomato and corn.
2. In a small bowl, combine dressing ingredients, mix well.
3. Pour over bean mixture and toss to coat.
4. Cover and refrigerate for at least 2 hours.
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