Summer Bean Salad I
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"This is a delicious light salad for summer. Great as a side dish, but filling enough for a light lunch!"
Original recipe yield: 8 servings.
- Prep Time:
- 15 Minutes
- Ready In:
- 1 Hour 15 Minutes
- Servings:
- 8
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INGREDIENTS:
- 1 (15 ounce) can light red kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 small green bell pepper, chopped
- 1 small yellow bell pepper, chopped
- 1 1/2 cups chopped fresh tomatoes
- 2 green onions, finely chopped
- 1 cup chunky salsa
- 1/2 cup red wine vinegar
- 2 tablespoons chopped cilantro
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DIRECTIONS:
- In a bowl, gently toss together the kidney beans, black beans, green bell pepper, yellow bell pepper, tomatoes, and green onions. In a separate bowl, mix the salsa, vinegar, and cilantro. Pour dressing over the bean mixture, and gently stir to coat. Chill at least 1 hour in the refrigerator before serving.
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