I made this recipe for one of our church dinners. It was a Big Hit!!
Southwest Bean Salad
(recipe & photo by Juli P.)
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1 can kidney beans
1 can black beans
1 can small white beans
1 red onion
1 large red bell pepper
1 cup cooked corn kernals
2-3 green onions (green part only)
2 ripe avocados chopped
½ cup cilantro loosely chopped
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon salt or to taste, pepper to taste
Drain all beans and put in large serving bowl. Dice red onion and red pepper, add to beans. Add corn. Finely chop green onion (or put in food processor) and add to beans. Loosely chop cilantro and avocado into small pieces and add to beans. Add oil, vinegar, salt and pepper and mix. Beans usually take a lot more salt than you would think you should use. So, taste seasoning then adjust accordingly.
This is great for summer parties because it doesn’t have to be refrigerated!!!
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Alneer Brothers, Seed and Plant Catalogue, 1898 (source).