Southwestern Recipes
Mexican-Style Three Bean Salad
Yield: 8 servings
Ingredients
- 1 can green beans
- 1 can garbanzo beans
- 1 can kidney beans
- 1 cup chopped green bell pepper
- 1/2 cup chopped red onion
- 1 cup cider vinegar
- 1 cup granulated sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 3/4 cup vegetable oil
- 1 envelope taco seasoning or 2 tablespoons Taco Seasoning
Instructions
- Drain all canned beans. Combine with bell pepper and onion. Set aside.
- Combine remaining ingredients, except taco seasoning. Pour over vegetables, mixing well. Cover and marinate in refrigerator overnight or 24 hours, stirring occasionally.
- Drain, reserving a small amount of marinade. Stir taco seasoning into reserved marinade. Toss with salad ingredients.