Two bean salads in (more than) 10 mins
- 1 can Garbanzo Beans-drained & rinsed
- 1 can Black Beans-drained & rinsed
- 2 bell peppers
- 1 onion
- ½ c. frozen corn
- 1 avocado
- handful of chopped cilantro
- 1 cucumber
- 1 pint of cherry tomatoes
- Southwestern Black Bean Dressing:
- 1 lime
- 3 TSP Olive oil
- Pinch of cayenne
- ¼ tsp. cumic
- ¼ tsp. garlic powder
- Salt & Pepper to taste
- Greek Chopped Salad Dressing:
- 3 TSP Red wine vinegar
- ¼ cup olive oil
- 1 TSP Oregano
- Salt & Pepper to taste
- Chop bell peppers, onion, avocado, cucumber, cherry tomatoes, cilantro.
- Half the bell peppers, onion, and cherry tomatoes in two medium sized bowls.
- Add the frozen corn, avocado, cilantro & black beans to bowl #1.
- Add the cucumber and garbanzo beans to bowl #2.
- Whisk together the ingredients for the Southwest Black Bean Dressing and pour into bowl #1.
- Whisk together the ingredients for the Greek Chopped Salad and pour into bowl #2.
- Gently stir to incorporate the dressing into each salad. Refrigerate for atleast 30 mins.
- Store in a covered bowl. Stays good in the fridge up to five days.
Recipe by Page and Amber at https://www.pageandamber.com/i-originally-called-this-recipe-two/
3.3.3077