Pebbles and Rocks Salad (Cinco de Mayo)

[Guest guest]

This is delicious. Quick to make and very attractive when served.

Donna

 

Pebbles and Rocks Salad

 

1 cup cooked garbanzo beans

1 cup cooked black beans

1 cup cooked pinto beans

1 cup cooked, canned, or thawed frozen corn

1/2 red bell pepper, chopped

1/4 cup chopped fresh chives

1/4 cup chopped fresh cilantro

1/4 cup chopped red or brown onion

1 or 2 cloves garlic, minced

1 small serrano or jalapeno, seeded and minced

3 tablespoons olive oil

1 tablespoon red wine vinegar or vinegar

salt and pepper to taste

 

In a large bowl, combine the garbanzo beans, black beans, pinto beans, corn,

red pepper, chives, cilantro, onion, garlic, hot minced pepper, olive oil,

vinegar and salt and pepper. Mix together well.

This is good on the side or used as a dip for tortilla chips

 

Barn's burnt down .......

now I can see the moon.

Source:  Masahide 1657 - 1723