Chipolte Beans and Corn Salad
CATEGORIES
INGREDIENTS
  • 1 (16 oz.) can each: kidney beans, pinto beans, garbanzo beans, and black Spanish beans
  • 1 can whole kernal corn, drained
  • 3 stalks celery, finely chopped
  • 1/4 c. chopped fresh parsley
  • 1/3 c. garlic olive oil
  • 1 onion, finely chopped
  • 1/4 c. balsamic vinegar
  • 2 tsp minced garlic
  • 1/4 tsp. each: chili powder, cumin
  • Chipolte hot sauce
  • Salt and pepper to taste
DIRECTIONS
  1. Drain beans; put into large bowl. Add corn, onion and parsley; toss to mix. Mix remaining ingredients in small bowl. Pour over bean and corn mixture; toss to coat. Refrigerate, covered overnight. Taste and adjust seasonings. Serve at room temperature.