Tex-Mex Bean Salad Recipe

Tex-Mex Bean Salad Recipe photo by Taste of Home

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My father-in-law's recipe, this salad is both pretty and packed with protein. It's also convenient since it uses a variety of canned beans. It's more flavorful when prepared the night before.—Christi Gillentine, Tulsa, Oklahoma

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Tex-Mex Bean Salad Recipe

Prep/Total Time: 10 min.

Yield: 6 Servings

10 10

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) red beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
4 green onions, sliced
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon garlic salt
1/2 teaspoon pepper

Directions

In a large bowl, combine the first six ingredients. In a jar with a tight fitting lid, combine the oil, vinegar, garlic salt and pepper; shake well. Pour over salad; toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 cup) equals 265 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 679 mg sodium, 34 g carbohydrate, 9 g fiber, 12 g protein.

Originally published as Tex-Mex Bean Salad in Country Woman May/June 2000, p37