2 Whole limes, squeezed
3/4 cup Salsa, chunky style
1/3 cup Salad oil
1 1/2 tsp Chili powder
1 tsp Salt
1 can Black beans, drained
1 can Red kidney beans, drained
1 can Garbanzo beans, drained
2 Stalks celery, sliced thin
1 small Red onion, sliced thin
1 medium Tomato, diced
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Mix lime juice, salsa, salad oil, chili powder and salt. Mixed drained beans and sliced vegetables. Toss the bean mixture with the sauce and refrigerate for at least one hour. Serve at room temperature.
Recipe by: Chris Benoit
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Apr 27, 1998
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