Monday, August 12, 2013

Heather's Bean Salad

from the kitchen of Heather Strader

This is a quick and delicious recipe, using items from your pantry

Drain the liquid off 1 can of each of the following and rinse, then put into a big bowl.
Note:  you can use dried beans - just soak them, then measure 14 oz of each, which is equivalant to 1 can:

   yellow corn
   black beans
   kidney beans


   1/2 Cup diced onion
   1/2 Cup diced tomato
   Small amount of diced fresh cilantro
   1 to 1-1/2 Cup rice vinegar

Stir and serve!

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