| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Salad, Salads | 12 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 3 | tb | Red wine vinegar |
| 3/4 | ts | Salt |
| 1/2 | ts | Ground black pepper |
| 1 | cn | Black beans; rinsed;drained |
| 1 | cn | White beans; rinsed;drained |
| 1 | cn | Red kidney beans;;drained |
| 1 | lg | Red bell pepper; seed;dice |
| 1 | c | Scallions; thinly sliced |
| 1/2 | c | Cilantro; chopped fine |
INSTRUCTIONS
Recipe by: The Woman's Day Cook Book 1. Make the dressing: In a large serving bowl, mix the oil, vinegar, salt, and pepper until blended. 2. Add the beans, pepper, scallion, and cilantro. Toss to mix and coat. Cover and refrigerate for at least 3 hours for the flavors to develop. Stir before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”