Summer Bean Salad I Recipe

Summer Bean Salad I Recipe

  • 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
  1. 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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