Summer Bean Salad I

SUBMITTED BY: sakoch

"This is a delicious light salad for summer. Great as a side dish, but filling enough for a light lunch!"

RECIPE RATING:

Read Reviews (3)

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PREP TIME	15 Min
READY IN	1 Hr 15 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (15 ounce) can light red kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 small green bell pepper, chopped
1 small yellow bell pepper, chopped
1 1/2 cups chopped fresh tomatoes
2 green onions, finely chopped
1 cup chunky salsa
1/2 cup red wine vinegar
2 tablespoons chopped cilantro

DIRECTIONS

In a bowl, gently toss together the kidney beans, black beans, green bell pepper, yellow bell pepper, tomatoes, and green onions. In a separate bowl, mix the salsa, vinegar, and cilantro. Pour dressing over the bean mixture, and gently stir to coat. Chill at least 1 hour in the refrigerator before serving.

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REVIEWS

Reviewed on Aug. 5, 2006 by Pam

This is a fresh and flavorful dish. We love it. I used less red wine vinegar than the recipe... MORE

Reviewed on Mar. 25, 2007 by Spiderwoman77

A bit vinegary for my liking but I'd definitely make it again. I liked eating it as a chip... MORE

Reviewed on Mar. 8, 2008 by Tiny Dancer

Very good! It has a strong vinegar flavor, so I might cut back on that next time. I'm rating... MORE

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Nutritional Information

Summer Bean Salad I

Servings Per Recipe: 8

Amount Per Serving

Calories: 119