Mixed Bean Salad

By Pattywak

Ingredients

• Optional Add-ins (not included in nutritional info):
• 1 can black beans (or 2-cups cooked)
• 1 can garbanzo beans (or 2-cups cooked)
• 1 can red kidney beans (or 2-cups cooked)
• 1 medium red onion, chopped fine
• 1 cup frozen corn
• 1 (10-oz) can Rotel tomatoes with green chiles
• 1 green pepper, chopped
• 1/2 cup fresh chopped cilantro (or parsley); can use less or more to taste, but I prefer lots of cilantro
• 1 bunch green onions, chopped
• 2 stalks celery, finely chopped
• Fresh tomato, seeded, chopped
• Black or green olives, chopped
• Carrots, grated or finely chopped
• Dressing:
• 1/4 cup olive oil
• 2 T. wine vinegar (I used white-wine vinegar)
• 2-4 cloves garlic, minced (I used 4, as I like more garlicy flavor)
• Juice from half a lime (or 2-3 T.)
• 1/4 tsp. salt

Details

Servings 10
Adapted from recipes.sparkpeople.com

Preparation

Step 1

Drain & rinse beans in colander. In an extra large bowl, combine all chopped/fresh ingredients.

Mix dressing in a separate bowl, and pour over bean/veggie mix.

Refrigerate several hours before serving.

Makes approximately 10 cups. Serving size equals 1 cup.

Number of Servings: 10