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Cool, somewhat spicy vegetable salad/dip.
Difficulty: Easy
Servings: 6-8 salad, ???? dip
Prep Time: 15 minutes Cook Time: NoneIngredients
1 – 15 oz can black beans
1 – 15 oz can small white beans
1 1/4 cups peeled, seeded, diced tomatoes
3/4 cup diced sweet red pepper
3/4 cup diced sweet yellow pepper
1 seeded and diced jalapeno pepper
3/4 cup diced red onion
1/2 cup salsa
1/4 cup red wine vinegar
juice of one lime
2 tablespoons chopped cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Rinse and drain beans. Combine all ingredients and gently mix with the beans Chill or serve at room temperature.
Categories: Beans, Grains & Rice, Dips, Fat-Free, Gluten-Free, Potluck, Vegan, Vegetable Salads, Vegetables, Vegetarian
Tags: Mexican
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8:41
pm
I have made this before, perhaps the measurements were a tiny bit different, without the jalapeno peppers and it was very good. It can also fall in the diabetic friendly category. I’ll be making it again soon because I had forgotten about it. Glad you posted it.