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Mexican Bean Salad

Barbecue.Master's picture
Ingredients
  Canned cut green beans 1 Pound (1 can, 2 cups)
  Canned red kidney beans 1 Pound (1 can, 2 cups)
  Canned chickpeas/Garbanzos 1 Pound (1 can, 2 cups)
  Garlic french dressing 1 Cup (16 tbs)
  Crisp salad greens 2 Cup (32 tbs)
Directions

Drain beans and peas.
Toss with dressing.
Chill several hours or overnight, stirring a few times.
Just before serving, stir again; drain off excess dressing.
Spoon salad onto lettuce-lined plates.
Sprinkle with sweet pickle relish, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Barbecue
Restriction: 
Vegetarian
Interest: 
Healthy

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