Southwest Bean Salad

Name: Southwest Bean Salad
Cook time: 5 min
Total time: 5 min
Yield: 8 serving(s)
Ingredients: 1 (15 ounce) can dark red kidney beans, rinsed and drained; 1 (15 ounce) can pinto beans, rinsed and drained; 1 1/2 cups frozen whole corn, thawed; 1/2 cup mile southwest salsa; 3 tablespoons extra light olive oil; 1 tablespoon lime juice; 1 teaspoon ground cumin or 1 teaspoon chili powder

Submitted by Teenah

"Just for safe keeping... found this recipe off a can of 'Safeway Dark Red Kidney Beans' I will have to try it one day... and if you beat me to it... let me know how it taste. ;-)"

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Ready In:: 5mins
Ingredients:: 7
Serves:: 8

ingredients

1 (15 ounce) can dark red kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 ¹⁄₂ cups frozen whole corn, thawed
¹⁄₂ cup mile southwest salsa
3 tablespoons extra light olive oil
1 tablespoon lime juice
1 teaspoon ground cumin or 1 teaspoon chili powder

directions

Stir all ingredients together in a large bowl.
Refrigerate for at least 1 hour for the flavors to blend. Salad may be refrigerated up to 2 days.

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RECIPE SUBMITTED BY

Teenah

4 Recipes

I'd love to be a better cook. My husband is a very picky eater... if he could eat hotdogs and hamburgers all day he'd be just fine. I on the other hand would love to get him and my 19 month old son more interested in Japanese, Thai, Filipino and other very tasty and flavorful foods... not to mention COLOR!

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