3 Bean Salad
1 can small white beans
1 can black beans
1 can small red beans
1 can whole kernel corn
approx. 12 oz. hot salsa
1 tbsp. minced garlic
1 tsp. cilantro, approx.
1/4 cup lime juice (approx.)
splash of olive oil
cayenne pepper to taste
Optional extra ingredients: diced green pepper, diced red pepper, diced yellow pepper, diced onion
Drain and rinse the beans and corn in a strainer. Pop into the fridge to chill and drain for ~ 1 hour (inside a larger bowl). Take it out of the fridge, transfer from strainer to mixing bowl.
Gently fold in salsa, garlic, cilantro, cayenne, lime juice and olive oil. Refrigerate. This salad is awesome as leftovers, and in fact does better if it settles overnight than if immediately served. Stir gently before serving, to re-distribute juices.
Adjust the spicy factor by using milder salsa, less cilantro, less cayenne, etc. You can use whatever small beans you find handy, anything garbanzo or smaller will do.
1 can black beans
1 can small red beans
1 can whole kernel corn
approx. 12 oz. hot salsa
1 tbsp. minced garlic
1 tsp. cilantro, approx.
1/4 cup lime juice (approx.)
splash of olive oil
cayenne pepper to taste
Optional extra ingredients: diced green pepper, diced red pepper, diced yellow pepper, diced onion
Drain and rinse the beans and corn in a strainer. Pop into the fridge to chill and drain for ~ 1 hour (inside a larger bowl). Take it out of the fridge, transfer from strainer to mixing bowl.
Gently fold in salsa, garlic, cilantro, cayenne, lime juice and olive oil. Refrigerate. This salad is awesome as leftovers, and in fact does better if it settles overnight than if immediately served. Stir gently before serving, to re-distribute juices.
Adjust the spicy factor by using milder salsa, less cilantro, less cayenne, etc. You can use whatever small beans you find handy, anything garbanzo or smaller will do.