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Mexican Bean Salad
Awesome! I make this salad once per week for a church potluck and everyone loves it. I make these changes: cut the oil to 1/8 cup, vinegar to 1/8 cup, use only 1 red pepper (omit the green), double/triple the cilantro, sub garbanzo beans for the cannellini beans, and add chopped avacado to the top.
1 user found this review helpful
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Reviewed On:
Jul. 3, 2008
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