Servings: 6
Ingredients
- 3 cups cooked Tepary Beans
- 3 cups cooked or 1 15oz can Pinto Beans
- 1 cup frozen Corn
- 1 4oz can chopped green chiles (undrained)
- 1 Bell Pepper any color or mix of colors
- 1/2 small Red Onion finely chopped
- 1/2 Jalapeno Pepper- optional seeded, finely chopped
- 1/2 bunch cilantro finely chopped
- Dressing
- 1/4 cup rice vinegar or white vinegar
- 1 ½ tbsps lemon juice from about 1/2 a Lemon squeezed, or more to taste
- 1-2 Garlic Cloves minced
- 3/4 tsp dried oregano
- 1/4 tsp salt
Instructions
- Gather all ingredients.
- Whisk to combine the rice (or white) vinegar, lemon juice, minced Garlic, oregano and salt, set aside.
- Mix the Tepary Beans, Pinto Beans, Corn, green chiles, Bell Peppers, Red Onion, Jalapeño Pepper (optional) and cilantro in a large bowl.
- Pour dressing over mixture; toss to coat.
- Serve or cover and chill for at least two hours (stir before serving).
Notes
Include fresh Nopale
Add Avocado and use as dip
Place 1/2 cup of salad in a Whole Wheat or
Corn Tortilla and top with Shredded Cheese
Add Avocado and use as dip
Place 1/2 cup of salad in a Whole Wheat or
Corn Tortilla and top with Shredded Cheese