Tex-Mex Bean Salad

This is an easy salad to throw together the night before your event. We like it served with guacamole and tortilla chips. If you have any leftover you can add some cooked pasta (and a little extra salsa if necessary) to it and have it either cold or hot the next day.

Ingredients:

1 16 oz. can black or dark red kidney beans, drained and rinsed

1 16 oz. can corn, drained and rinsed

1 small can sliced black olives, drained and rinsed

1/2 – 3/4 c. chunky style salsa

1/2 chopped green or red pepper

3 sliced scallions

juice of 1 lime

1 Tbsp. extra virgin olive oil

salt and pepper to taste

Combine all ingredients in a bowl and toss gently.  Refrigerate several hours before serving for flavors to blend.

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3 thoughts on “Tex-Mex Bean Salad

  1. Okay, you must be pretty special since I’m typing this with one arm in a sling. I’ll post the potato-leek soup recipe;)

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