I always enjoy sharing tried-and-true favorites from my recipe box, and this one has become a longtime favorite for good reason. I first brought this salad to a friend’s Labor Day picnic years ago, and after several people immediately asked for the recipe, I knew it was a keeper! Fresh, flavorful and easy to prepare, it’s the perfect dish for summer gatherings, backyard barbecues, picnics, and tailgating with family and friends.
Southwestern Bean salad
- 1 (16 oz) can kidney beans, rinsed and drained
- 1 (16 oz) can black beans, rinsed and drained
- 1 (16 oz) can garbanzo beans, rinsed and drained
- 2 celery ribs, sliced
- 1 medium red onion, diced
- 1 medium tomato, diced
- 1 cup frozen corn, thawed
- ¾ cup thick and chunky salsa
- ¼ cup vegetable oil
- ¼ cup lime juice
- 1 teaspoon salt
- 1 ½ teaspoon chili powder
- ½ teaspoon ground cumin
In a bowl, combine beans, celery, onion, tomato and corn.
In a small bowl combine salsa, oil, lime juice, chili powder, salt and cumin, mix well.
Pour over bean mixture and toss to coat.
Cover and chill at least two hours.