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Southwest Bean Salad Recipe

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This recipe for Southwest Bean Salad, by , is from Lindamood Ranch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, February 20, 2009


1 can (15 oz.) northern beans, rinsed and drained
1 can (15 oz.) kidney beans, rinsed and drained
2 can (15 oz.) black beans, rinsed and drained
1 can (15 oz.) garbanzo beans, rinsed and drained
4 celery ribs, sliced
2 medium onion, diced
4 medium tomato, diced
1 bag frozen corn, thawed
2 green peppers, diced
2 red peppers, diced
1 jalapeno pepper, diced
1 can Rotel original
cup olive oil
1 cup lime or lemon juice
3 teaspoons chili powder
2 teaspoon salt
1 teaspoon ground cumin

In a bowl, combine beans, celery, onion, tomatoes peppers and corn. In a small bowl, combine dressing ingredients; mix well. Pour over the bean mixture and toss to coat. Cover and chill for at least 2 hours.




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