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Zesty Mexican Bean Salad
2 medium limes
1/2 of a 12 ounce jar of chunky salsa, about 3/4 cup
1/3 cup of salad oil
1 1/2 teaspoons of chili powder
1 teaspoon of salt
one 16 ounce can of black beans, drained
one 15 - 19 ounce can of garbanzo beans, drained
2 celery stalks, thinly sliced
1 onion, sliced
1 medium tomato, diced
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Squeeze lime juice into bowl, stir in salsa, oil, chili powder, and salt. Add beans, celery, onion and tomato. Toss to mix well. Serve at room temperature or cover and refrigerate, to serve chilled later.
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Basic-Recipes.com
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