July 30th, 2009
Chili Bean Salad
This salad is perfect to have in the refrigerator on hot summer days. It goes well with a lot of the grilled foods we tend to prepare this time of the year. You can also pair it with chicken, tuna, or shrimp salad.
It was donated by Mary Jo, a friend.
1 (15 ounce) can kidney beans
1 (15 ounce) can pinto beans
1 (15 ounce) can garbanzo beans
1 (15 ounce) can whole-kernel corn
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
1 cup sliced celery
1 (4-ounce) can chopped green chilies
Dressing:
2 tablespoons olive or canola oil
1/4 cup apple cider vinegar
1-2 garlic cloves, minced
1 tsp. chili powder
1 tsp. leaf oregano
1/4 tsp. ground cumin
1/8-1/2 tsp. hot pepper sauce
Drain and rinse beans and corn. Put all dressing ingredients in a jar; shake well to mix. Combine all ingredients except dressing in a large serving bowl. Pour dressing over salad; mix well. Cover and chill 6 hours or overnight, stirring several times. It yields about 10 servings
Note: You may substitute the beans. Sometimes I put the black beans instead of either of the beans and sometimes I put the white corn instead of the yellow or a mixture of both. Also if you want more dressing, just double it. Make the recipe your own and enjoy it.
Tags: Recipe
