Tex-Mex Bean Salad

Name: Tex-Mex Bean Salad
Prep time: 10 min
Total time: 10 min
Yield: 6 servings.
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

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

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.