Mixed Bean and Vegetable Salad
1 (15 1/2 ounce) can black beans
1 (15 1/2 ounce) can great Northern beans
1 (15 1/2 ounce) can kidney beans
1/4 cup lime juice
1/4 cup olive oil
1 teaspoon salt
2 cups frozen mixed vegetables, thawed
1/3 cup red onion, chopped
1/3 cup fresh cilantro, chopped
1. Pour beans into a colander and rinse with cold water until water runs clear; set aside.
2. Combine lime juice, olive oil and salt in a large bowl.
3. Add beans, vegetables, onion and cilantro, and mix until combined.
There is something about beans and veggies mixed with cilantro and a refreshing dressing that leaves me craving more. Also known as “Mexican Caviar,” this dish is perfect for spring and summer picnics.
Source of recipe: This recipe was inspired by a colleague who brought in such a dish one day. Having loved it so much, I recreated it and here it is!