Lunch: Colorful Bean Salad Recipe
Ingredients
3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1/4 cup thinly sliced green onions
Instructions
In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
