TEXAS CAVIAR {penzey's}

By grinder

SERVING SIZE 1 c.{186G}; Cal 200/Cal from fat 50/Total fat 6g/Chol 0mg/Sod 410mg/Carb31g/Fiber 8g/Protein 9g.

Ingredients

• Salad:
• 1 can red kidney beans
• 1 can garbanzo beans
• 1 can white northern beans
• 1 can black beans
• 1 onion, finely chopped
• 1 lb. corn, cooked or grilled, chilled, 4-6 ears or roughly 3 cups frozen or canned work fine
• 1 small bunch fresh cilantro, chopped
• Dressing:
• 1/4 cup olive oil
• 1/2 teaspoon salt, or to taste
• 3 tablespoons balsamic vinegar
• 1/2 lime, juiced {1-2 T.}
• 1 tsp. med-hot chili powder or Cajun powder

Preparation

Step 1

Cook all of the beans and rinse well. If you are using canned beans, drain well and rinse.

Combine in a mixing bowl. Add onion, corn and cilantro, mix well.

In a separate bowl, combine dressing ingredients and mix well. Add dressing to taste. The salad will absorb a lot of the dressing, so you may not want to add it all at once. Mix well, cover and chill overnight. Taste and add extra dressing if desired.