Mexican three-bean salad
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 3 | tablespoons | Red wine vinegar |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Ground black pepper |
| 1 | can | Black beans; rinsed;drained |
| 1 | can | White beans; rinsed;drained |
| 1 | can | Red kidney beans;;drained |
| 1 | large | Red bell pepper; seed;dice |
| 1 | cup | Scallions; thinly sliced |
| ½ | cup | Cilantro; chopped fine |
Directions
Recipe by: The Woman's Day Cook Book 1. Make the dressing: In a large serving bowl, mix the oil, vinegar, salt, and pepper until blended.
2. Add the beans, pepper, scallion, and cilantro. Toss to mix and coat.
Cover and refrigerate for at least 3 hours for the flavors to develop. Stir before serving.
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