Southwestern Tri-Bean Salad
Source of Recipe
The American Dry Bean Board
List of Ingredients
1/3 cup olive oil
1/4 cup cider vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1/2 teaspoon hot pepper sauce
6 cups cooked rice
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1 11-ounce can corn, drained
1 medium-size red bell pepper, chopped
1 4-ounce can chopped green chiles Recipe
Combine oil, vinegar, chili powder, cumin, garlic salt and hot pepper sauce in small bowl; set aside. Combine rice, kidney beans, pinto beans, black beans, corn, red bell pepper and chiles in large bowl. Pour dressing over salad. Toss until thoroughly combined. Serve immediately, or chill 1 hour before serving.
Makes 6 servings
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