Description
A spicy bean salad that can also be used as a topping for tostadas.
Ingredients
- 1 (14.5 ounce) can black beans
- 1 (14.5 ounce) can dark red kidney beans
- 1 (15 ounce) can garbanzo beans
- 1 (14.5 ounce) can pinto beans
- 1 (10 ounce) package frozen corn kernels, thawed
- 1 tablespoon vegetable oil
- 1 teaspoon cumin
- 2 tablespoons chili powder
- 1 teaspoon lime juice
- 1 (8 ounce) jar chunky salsa
- 1 pinch dried parsley
Instructions
- Pour beans into a colander
- and rinse under running water.
- In a large mixing bowl
- toss beans and corn together with oil
- cumin
- chili powder
- lime juice
- and salsa. Sprinkle with parsley
- cover
- and chill.
Prep Time: 15 mins
Total Time: 1 hr 15 mins
Servings: 8