My mother Janelle makes this bean salad. She and I can eat it for lunch and dinner for days. It's super yummy and gets better after 24 hours in fridge. It's great for picnics or bbqs in summer and brings a bit of summer to mid-winter mexican food night!
Ingredients:
1 can each drained and rinsed kidney, black, garbanzo beans
2 chopped celery ribs
1/3 onion chopped
1c frozen or fresh corn
1/3 c chopped jicama
Dressing:
3/4 thick and chunky salsa
1/4 c olive oil
1/4c lime juice
1 tsp chili powder
1 tsp salt
1/2 tsp cumin
1/2 c chopped cilantro.
In separate bowls combine main ingredients and dressing then toss bean mixture with dressing. Cover and chill at least 2 hours. Stir before serving. ENJOY!
A New Year, A New Blessing
8 years ago
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