Mexican Three Bean Salad
Ingredients
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1 can (16 o.z.) black beans
- rinsed and drained
- 1 can (16 o.z.) small white beans
- rinsed and drained
- 1 can (16 o.z.) red kidney beans
- rinsed and drained
- 1 large red bell pepper, seeded
- and diced
- 1 cup thinly sliced scallions
- 1/2 cup loosely packed cilantro
- leaves, chopped fine
Directions
- 1. Make the dressing: In a large serving bowl, mix the iil,
- 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.
- Per 1/2 cup: 114 cal, 5 g pro, 12 g car, 5 g fat, 0 g chol, 308 mg
- sodium