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Southwestern Bean Salad

By Cecelia Dardanes
  • 30 minutes
  • Serves

INGREDIENTS

1 15 ounce can

Black beans

1 15 ounce can

Black eyed peas

1 tsp

Cilantro, dried

2 cups

Corn, frozen roasted

1/2 tsp

Garlic powder

1

bag Greens, mixed

1

Jalapeno pepper

1 15 ounce can

Kidney beans, Red

1 15 ounce can

Navy beans

1

Onion, medium

1 tsp

Parsley, dried

1 tsp

Chile powder

1

Pablano pepper

1/2 tsp

Sea salt

1 tbsp

Taco seasoning

1/4 cup

Olive oil, extra virgin

1/4 cup

Red wine vinegar