Mixed Bean and Vegetable Salad
1 (15 1/2 ounce) can black beans
1 (15 1/2 ounce) can great Northern beans
1 (15 1/2 ounce) can kidney beans
1/4 cup lime juice
1/4 cup olive oil
1 teaspoon salt
2 cups frozen mixed vegetables, thawed
1/3 cup red onion, chopped
1/3 cup fresh cilantro, chopped
1. Pour beans into a colander and rinse with cold water until water runs clear; set aside.
2. Combine lime juice, olive oil and salt in a large bowl.
3. Add beans, vegetables, onion and cilantro, and mix until combined.
There is something about beans and veggies mixed with cilantro and a refreshing dressing that leaves me craving more. Also known as “Mexican Caviar,” this dish is perfect for spring and summer picnics.
Source of recipe: This recipe was inspired by a colleague who brought in such a dish one day. Having loved it so much, I recreated it and here it is!
SO HOW'D IT GO?
It will probably be a while. This will likely feed me for a couple of days! I had it over some lettuce earlier and later might try it in a tortilla or pita. I bet it would be good with some avocado tossed in there as well!
I enjoyed this. It was very good to eat in the hot summer weather, especially since I didn't have to use the stove or oven. Next time, I might try it with apple cider vinegar instead of lime just for variation. Thanks for sharing. :)
Great! Glad you enjoyed it, Erin! I had some yesterday as well. :) Let me know how it turns out with the apple cider vinegar.
I enjoyed this. It was very good to eat in the hot summer weather, especially since I didn't have to use the stove or oven. Next time, I might try it with apple cider vinegar instead of lime just for variation. Thanks for sharing. :)