Mexican Bean Salad
23 Oct 2010
|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)|
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.
Mexican Bean Salad Recipe