Zesty three bean salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole limes; squeezed | |
| ¾ | cup | Salsa; chunky style |
| ⅓ | cup | Salad oil |
| 1½ | teaspoon | Chili powder |
| 1 | teaspoon | Salt |
| 1 | can | Black beans; drained |
| 1 | can | Red kidney beans; drained |
| 1 | can | Garbanzo beans; drained |
| 2 | Stalks celery; sliced thin | |
| 1 | small | Red onion; sliced thin |
| 1 | medium | Tomato; diced |
Directions
Mix lime juice, salsa, salad oil, chili powder and salt. Mixed drained beans and sliced vegetables. Toss the bean mixture with the sauce and refrigerate for at least one hour. Serve at room temperature.
Recipe by: Chris Benoit
Posted to MC-Recipe Digest by Sue <suechef@...> on Apr 27, 1998
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