Bean tomato and Olive Salad

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Bean Tomato and Olive Salad

Source: www.all-creatures.org

 

1-15 oz. can Pinto Beans

1-15 oz. can Red Kidney Beans

1-5.75 oz. (net) can Ripe (black) Olives

1-1/2 lbs. Tomatoes, ripe

1 Onion (about 1 cup full when diced)

1 tbsp. Garlic, crushed

1 tsp. Cumin, ground

1 tsp. Chili Powder

 

Clean the tops of the bean and olive cans and open them. Drain off the

liquid. Empty the contents of the bean cans into a mixing bowl. Slice the

olives and add to the mixing bowl. Wash the tomatoes and remove any

blemishes and the stem area, and slice into 3/8 - 1/2 inch slices. Cut into

3/8 - 1/2 inch cubes and add to the mixing bowl. Peel the onion and dice,

and add to the mixing bowl. Peel and crush the garlic and add to the mixing

bowl. Add the cumin and chili powder to the mixing bowl and mix thoroughly.

Place in the refrigerator for about 2 hours before serving to allow the

flavors to blend properly.

This bean, tomato, and olive salad is great by itself or as a toping for a

tossed salad. It is also delicious as a tortilla or pita stuffer with

lettuce and salsa.

 

 

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