Bean Salad
"Using a variety of beans and other vegetables to make a delicious cold salad. Though I use these beans, you can substitute any other beans. sometimes I forget the tomatoes, sometimes my forgetfulness is intentional. ;-) You can serve immediately after making at room temperature or refridgerate for a different taste. Holds well in fridge for leftovers."
- Ready In:
- 15mins
- Ingredients:
- 13
- Serves:
-
12-18
ingredients
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 (15 ounce) can corn, drained and rinsed
- 1 large onion, diced
- 2 tomatoes, diced (optional)
- 1⁄2 cup olive oil (enough to cover beans and veggies)
- 1⁄4 cup vinegar, to taste (red, wine, apple cider, or balsamic)
- salt
- pepper
- oregano
- garlic
- sugar
directions
- Prepare each of the vegetables as described above.
- Combine and mix in a very large bowl.
- In a seperate bowl, combine the remaining ingredients and mix well.
- Pour over vegetables and mix.
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RECIPE SUBMITTED BY
<p>I am a photographer amongst other things. I love cooking for my family and others. That is lucky since my wife can't boil water. I think I should start doing more food photography to combine my two loves.</p>
