Tex Mex Salad
Barb Redmond
ingredients
- 1 (15 oz) can black beans, drained
- 1 (15 oz) can garbanzo beans, drained
- 1 (15.25 oz) whole kernel corn, drained
- 1/2 cup onion, finely diced
- 1 Tbsp chopped cilantro
- 1 cup red bell pepper, seeded & chopped
- 2 jalapeño peppers, seeded & chopped
- 1/4 cup olive oil
- 4 Tbsp lime juice
- 1 tsp ground black pepper
- salt to taste
- Blue Taco Chips or Scoops for dipping
directions
Combine in a large bowl and mix well. Refrigerate for at least 2 hours to allow flavors to blend.
Source: Barb Redmond
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