Mexican Salad
By stormschool
1 can (16 oz.) black beans, rinsed, drained
1 can (16 oz.) kidney beans, rinsed, drained
1 can (16 oz.) navy or great Northern beans, rinsed, drained
6 oz. Sharp Cheddar Cheese, cubed
1 small red pepper, chopped
1/2 cup Salsa
1/2 cup sliced green onions
1/4 cup chopped cilantro (optional)
1 Tbsp. lime juice
12 lettuce leaves
|
| TOSS all ingredients except lettuce in large bowl. Refrigerate several hours or until chilled. |
| SERVE on lettuce-lined plates. |
|
This entry was posted on April 11, 2006 at 10:23 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed.
You can skip to the end and leave a response. Pinging is currently not allowed.
