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Monday, January 21, 2013

Three Bean, Pecan Salad

This  3 bean salad with pecans recipe is great as a salad or a dip for tortillas. Also great in burritos. Easy enough to alter for your own preferences as well. Great vegetarian dish!






Ingredients:

1 cup cooked Dark red kidney beans drained and rinsed
1 cup cooked black bean drained and rinsed
1 cup cooked Garbanzo beans/chick peas drained and rinsed
1 cup whole kernal corn
1 cup diced tomato
1 small green bell pepper diced
1 cup pecan halves or pieces
1 small onion
1 Tablespoon minced garlic
2 Tablespoons Ranch dressing
1 Tablespoon Cracked pepper
2 teaspoons chili powder
1 teaspoon salt

   

Directions:

Toss all ingredients together in a large bowl being sure it is all evenly distributed.
Cover bowl tightly and place in refrigerator at least 2 hours before serving.
I leave mine over night to make sure all of the flavors set into it. I also usually add avocado but I left it out this time around.



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