Monday, April 5, 2010

Bean Salad

1 (14.5 oz) can black beans
1 (14.5 oz) can dark red kidney beans
1 (15 oz) can garbanzo beans
1 (14.5 oz) can pinto beans
1 (10 oz) can corn cernals
1 tbsp olive oil
1 teaspoon cumin
2 tbsp chili powder
1 lime, juiced
1 (8oz) jar chunky salsa
1 pinch dried parsley

1. pour beans and corn into wire mesh colander, rinse under running water
2. In a large mixing bowl, toss beans and corn together with oil, cumin, chili powder, lime juice and salsa.  Sprinkle with prsley, cover and chill.

Original Recipe from

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