Bean Salad
Description
This spicy bean salad recipe features four types of beans mixed with a kick of lime and spices. It is great enjoyed as a side dish or a nacho topping.
Ingredients
•
1 (15 ounce) can garbanzo beans
•
1 (14 1/2 ounce) can black beans
•
1 (14 1/2 ounce) can dark red kidney beans
•
1 (14 1/2 ounce) can pinto beans
•
1 (10 ounce) package frozen corn kernels, thawed
•
1 (8 ounce) jar chunky salsa
•
2 tablespoons chili powder
•
1 tablespoon vegetable oil
•
1 teaspoon cumin
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1 teaspoon lime juice
•
1 pinch dried parsley
Directions
1
Rinse canned beans in a colander under running water; drain.
2
Combine beans and corn in a large bowl; add salsa, chili powder, oil, cumin, and lime juice and toss until evenly combined. Sprinkle with parsley.
3
Cover the bowl with plastic wrap; chill in the refrigerator before serving, 1 hour.