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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Confetti Bean Salad Recipe

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This recipe for Confetti Bean Salad is from The Altona EMMC Sr. Youth Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans (14 oz each) kidney beans, drained and rinsed
1/2 red onion, chopped
1/2 - 1 green pepper, chopped
1/2 - 1 red pepper, chopped
1/2 - 1 yellow pepper, chopped
1-1/2 cup cheddar cheese, small cubes or grated
1 bag BBQ corn chips
1 bottle Catalina salad dressing
Directions:
Directions:
Combine all ingredients except corn chips and dressing. Only add corn chips and dressing once you are ready to serve, as this salad is not a keeper.

 

 

 

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