Cathy’s Southwest Two Bean Salad
My cousin, Cathy Gritters brought this sensational salad to a pot luck last week and it was quite a hit! It’s easy to make (again, my favorite phrase), and is cool and refreshing. This dish is very versatile; it can be served as a salad, topping for tacos, or salsa with chips.
½ c. white vinegar
¼ c. veggie oil
1 T. sugar
2 t. ground cumin
1 t. dried oregano
½ t. salt
¼ t. pepper
Whisk together all ingredients in a small bowl; set aside.
2 cans (15 oz.) organic pinto beans, drained and rinsed
1 can (15 oz.) organic black beans, drained and rinsed
1 can (15 ¼ oz.) or frozen organic whole kernel corn, drained
1 large organic red bell pepper, chopped
½ c. finely chopped purple onion
2 fresh organic jalapeno peppers, seeded and finely chopped
¼ c. fresh cilantro, snipped
Mix all salad ingredients together in a large bowl. Add dressing and mix well.
Cover and refrigerate for 2-3 hours before serving.
Serves: 12 (1/2 cup servings)
Nutrition: 120 calories, 5 g. fat, 16 g. carbs, 4 g. protein, 0 g. saturated fat and cholesterol
Original recipe: Pampered Chef Casual Cooking cookbook