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Ingredients
1 (16 oz) Can red kidney beans
1 (16 oz) Can pinto beans
1 (16 oz) Can garbanzo beans
1 (16 oz) Can black beans
1 (10 oz) Package frozen corn, thawed
3 Celery stalks, thinly sliced
1/4 Cup fresh parsley, chopped
Dash rosemary
1/3 Cup oil
1 Onion, chopped
1/4 Cup red wine vinegar
1 Garlic clove, minced (if small, use 2 cloves)
1/4 Teaspoon chili powder
1/4 Teaspoon cumin
1/4 Teaspoon crushed red pepper flakes
Salt & pepper to taste
Instructions
Drain beans; put into large bowl. Add corn, onion and parsley; toss to mix. Mix remaining ingredients in small bowl. Pour over bean and corn mixture; toss to coat. Refrigerate, covered overnight. Taste and adjust seasonings. Serve at room temperature.