Fiesta Bean Salad
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- 1 - 19 oz can(s) chick peas rinsed and drained
- 1 - 19 oz can(s) kidney beans rinced and drained
- 1 - 12 oz can(s) kernel corn drained
- 1 - 3 1/2 oz can(s) diced green chilies
- 2 peppers preferably 1 red and 1 green
- 4 green onions sliced
- 2 ripe tomatoes seeded and chipped (optional)
- 1/2 cup(s) chopped fresh coriander (optional)
- 3 tablespoon(s) red wine vinegar
- 2 tablespoon(s) vegetable or olive oil
- 1 1/2 teaspoon(s) chili powder
- 1 1/2 teaspoon(s) ground cumin
- 1 teaspoon(s) dried leaf oregano
- 1/4 teaspoon(s) salt
- In a large bowl, stir chick peas with beans, corn and drained chilies. Finely chop peppers. Stir into bean mixture with onions, tomatoes and coriander.
- Whisk remaining ingredients together. Taste and, if you wish, stir in an additional 1/2 teaspoon chili powder. Gently stir into salad. Serve immediately or cover and refrigerate up to 2 days. Serve garnished with tortilla chips.
This recipe is a personal recipe added by Heather3 and has not been tested or endorsed by MyRecipes.
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Fiesta Bean Salad Recipe at a Glance
- COURSE: Salads