Can I Bring Anything?

With Memorial Day just a few days away, I start to break out my summer recipes so today I thought I'd share one with you. This is a great recipe for the hot weather, it's healthy and its a great one to bring to other people's bbq's too.

                   Southwest Bean Salad

1 15 oz can black beans, drained and rinsed

1 15 oz can kidney beans, drained and rinsed

1 15 oz can garbanzo beans, drained

1 med red pepper, diced   

½ med red onion, diced

6 tbsp red wine vinegar   

3 tbsp olive oil   

1 ½ tbsp Splenda               

2 tsp crushed garlic       

¾ tsp cumin      

¼ tsp salt

¼ tsp red pepper           

½ cup fresh cilantro, chopped

 

Place beans, pepper and onion in a large bowl. In a small bowl, whisk together vinegar, oil, Splenda, garlic, cumin, salt and red pepper. Pour over salad and stir to coat. Add fresh cilantro and stir once more. Refrigerate for at least 1 hour.

We make this recipe all summer long and its always a big hit. Rarely do I make a single batch of this. Most times its at least a double batch and I've been known to even triple the recipe. This is also a great recipe several days later. In fact it's in my refrigerator right now. Mo had me make a triple batch of this last weekend and we've been eating it all week. Enjoy!

Comments

[Joanne Travis]

LOVE your gift package! What fabulous work.

[Gina Lindsay]

I love recipes like that. I have a pasta salad one that I always triple and then we eat it for days, TFS!

[Kay]

Just in time for Memorial Day!! Thanks for sharing!

[Karen Zielinski]

Thanks for sharing...sounds great.

[Brenda]

This sounds yummy!! Thanks for sharing!!

[Rebecca]

With cumin and cilantro, it sounds like a winner to me!!!

[Cathleen Torina]

Oooooo! This sounds yummy, I am always looking for new summer salads!

[Tenia Nelson]

Sounds great!!!