Summer Bean Salad I - cooking recipe

Ingredients
    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
Preparation
    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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