Mexican three-bean salad

Yield: 12 Servings

Measure Ingredient
¼ cup Olive oil
3 tablespoons Red wine vinegar
¾ teaspoon Salt
½ teaspoon Ground black pepper
1 can Black beans; rinsed;drained
1 can White beans; rinsed;drained
1 can Red kidney beans;;drained
1 large Red bell pepper; seed;dice
1 cup Scallions; thinly sliced
½ cup Cilantro; chopped fine

Recipe by: The Woman's Day Cook Book 1. Make the dressing: In a large serving bowl, mix the oil, vinegar, salt, and pepper until blended.

2. Add the beans, pepper, scallion, and cilantro. Toss to mix and coat.

Cover and refrigerate for at least 3 hours for the flavors to develop. Stir before serving.

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