Three Bean Salad
By Mary McDougall
This is a very fast and easy salad. Great to have on hand in your refrigerator for a quick snack. It also packs well so it is easy to take with you to work. This can be made as mild or as spicy as you like it by changing the kind of salsa used.
Serves: 6
Prep Time: 10 min
Cook Time: 0 min
Ingredients
15 Ounce Can
Black beans, drained and rinsed
15 Ounce Can
Kidney beans, drained and rinsed
15 Ounce Can
Garbanzo beans, drained and rinsed
1
Small, mild, sweet onion, thinly sliced
2 Stalks
Celery, sliced
1
Tomato, chopped
1 Cup
Salsa, mild, medium, or hot
2 Tbsp
Fresh lime juice
1 Tsp
Chili powder (optional)
Directions
Combine beans and vegetables in a large bowl. Place the salsa in a small container, then add the lime juice and chili powder. Stir or shake to combine. Pour over the bean mixture and toss to mix. Refrigerate at least 1 hour to allow flavors to blend.
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