"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Tangy Bean Salad Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Tangy Bean Salad, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Collins
Added: Sunday, August 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
15 oz. can garbanzo beans (drained)
15 oz. can dark red kidney beans (drained)
15 oz. can pinto beans (drained)
1 c. frozen whole kernel corn, thawed
1 small red onion, chopped
2 4.5 oz. cans diced green chilies
4 oz. jar diced pimentos, drained
1 tsp. grated lime rind
1/4 c. lime juice
1 tsp. tobasco sauce
1/2 tsp. ground cumin
1/4 tsp. salt (optional)

Directions:
Directions:
Mix all ingredients, cover and chill.

Personal Notes:
Personal Notes:
May be served as a side dish or served with chips as a "dip". Also great over chicken breasts! This is really an "all around" recipe and may be classified as an appetizer, side dish or main.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

144W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!