Name: Bean Salad
Yield: 8 servings
Ingredients: 1 can 16-oz kidney beans, drained; 1 can 16-oz pinto beans, drained; 0.5 red onion, thinly sliced and separated into rings; 0.5 red or green pepper, cut into thin strips; 1 cup thinly julienned jicama; 0.25 cup thinly sliced green chilies; vinaigrette dressing; shredded lettuce

Salads And Salad Dressing

Serves 8

8 ingredients

Print 3″×5″ card Print 4″×6″ card

Ingredients

1 can 16-oz kidney beans, drained
1 can 16-oz pinto beans, drained
½ red onion, thinly sliced and separated into rings
½ red or green pepper, cut into thin strips
1 cup thinly julienned jicama
¼ cup thinly sliced green chilies
vinaigrette dressing
shredded lettuce

Method

Combine the beans, onions, peppers, jicama, chilies and vinaigrette dressing. Marinate at least 2 hours.
Drain, reserving the marinade. Serve on shredded lettuce. Pass the reserved marinade.

Notes

Serves 8.

Original card

The recipe above was transcribed from this scan of Vera’s original card.