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Mexican Bean Salad

Reviewed: May 10, 2014
I can never leave a recipe alone. I cooked 1/2 cup wheat berries in 1 1/2 cups vegetable broth & added a few cloves of whole garlic. I made my beans from scratch and used 1/4 cup black beans, 1/4 cup cannellini beans & 1/4 cup small red beans since I'm not fond of kidney. This almost equaled the 3 15 oz cans. I also added 1/4 cup of sliced black olives, 1/2 cup jarred salsa, omitted the red onion & used 1/3 cup sliced scallions and 1/4 cup chopped celery. I also crushed the cooked garlic cloves & added to the dressing which I adjusted to my taste. Yummy!
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