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.
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.
3 thoughts on “Tex-Mex Bean Salad”
I hear you have a good potato and leek soup recipe that you might want to share! 😀
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;)
Tex-Mex Bean salad also makes a great quesadilla filling if you add some shredded veggie cheese.