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Title: Salsa and Three Bean Salad
Categories: Salad Vegetable
Yield: 1 Servings
| DRESSING | ||
| 1 | c | Thick and chunck salsa |
| 1/3 | c | Fresh lime juice about 2 limes |
| 1/3 | c | Vegetable oil |
| 1 | ts | Chili powder |
| SALAD | ||
| 1 | cn | Light OR dark kidney beans drained (15.5oz can) |
| 1 | cn | Black beans (15 ounce can) drained and rinsed |
| 1 | cn | Garbanzo beans (15 oz can) drained |
| 1 | c | Chopped red bell pepper |
| 1/4 | c | Sliced green onions |
| 1 | Medium carrot, thinly sliced | |
In small bowl, combine all dressing ingredients; blend well.
In large bowl, combine all salad ingredients. Pour dressing over salad; toss to coat. Cover; refrigerate several hours to blend flavors.
From "Picnics & Potlucks," Classic Cookbooks, June 1992; The Pillsbury Company.
Printed in the June 25, 1992, issue of the Los Angeles Daily News.
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