Tex-Mex Bean Salad - cooking recipe

Ingredients

1 (16 ounce) can kidney beans, rinsed and drained
1 (15 1/2 ounce) can black beans, rinsed and drained
1 (15 1/2 ounce) can black-eyed peas, rinsed and drained
1/4 cup minced fresh cilantro or 1/4 cup parsley
1 fresh jalapeno pepper, seeded and chopped
4 green onions, sliced
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon garlic salt
1/2 teaspoon pepper
lettuce leaf

Preparation

In a large bowl, add the beans, peas, cilantro, jalapeno pepper, onion, oil, vinegar, garlic salt, and pepper; toss to combine.
Cover and refrigerate for at least 3 hours.
Place a lettuce leaf on an individual salad plate.
Spoon the bean salad onto the lettuce leaf (using a slotted spoon).