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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Janet's Bean Salad Recipe

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This recipe for Janet's Bean Salad is from The Great Angelette Family Cookbook, 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:  
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can white navy or cannellini beans, drained and rinsed
1/4 cup chopped fresh cilantro
6 green onions, chopped
1 red pepper, chopped
1 cup Pace Thick and Chunky Medium Heat Salsa (more to taste)
Juice of 1 lime
Low fat cheese (optional)
Directions:
Directions:
1. Mix all ingredients, except cheese.

2. Allow to marinate at room temperature for 2-4 hours, sprinkle cheese on top and serve.

3. Can be served on top of lettuce or chopped cabbage as a salad, with tortilla chips or crackers as a dip, or wrapped in a tortilla with a little more cheese and warmed in the microwave.

4. If it is put in the refrigerator, either leftovers or overnight, the beans will get mushy and the salad is not as good. Best the next day warmed in a tortilla.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Good (and healthy) beach food or on a tailgating buffet.

 

 

 

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