Best-of-the-West Bean Salad
This scrumptious bean salad combines kidney beans, pinto beans, sliced red onion and diced green pepper dressed with a flavorful combination of Pace® Picante Sauce, cilantro, oil and vinegar.
Ingredients
0.75 cup Pace® Picante Sauce
2 tablespoons chopped cilantro
2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 large green pepper, diced (about 1 cup)
1 medium red onion, very thinly sliced (about 1/2 cup)
1 can (about 15 ounces) kidney beans, rinsed and drained
1 can (about 15 ounces) pinto beans, rinsed and drained
2 tablespoons chopped cilantro
2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 large green pepper, diced (about 1 cup)
1 medium red onion, very thinly sliced (about 1/2 cup)
1 can (about 15 ounces) kidney beans, rinsed and drained
1 can (about 15 ounces) pinto beans, rinsed and drained
Instructions
Stir the picante sauce, cilantro, vinegar, oil, pepper, onion, kidney beans and pinto beans in a medium bowl. Cover and refrigerate for 2 hours, stirring occasionally during chilling time. Garnish with additional cilantro.
Best-of-the-West Bean Salad
This scrumptious bean salad combines kidney beans, pinto beans, sliced red onion and diced green pepper dressed with a flavorful combination of Pace® Picante Sauce, cilantro, oil and ...
Directions
Print
Stir the picante sauce, cilantro, vinegar, oil, pepper, onion, kidney beans and pinto beans in a medium bowl. Cover and refrigerate for 2 hours, stirring occasionally during chilling time. Garnish with additional cilantro.
Ingredients
0.75 cup Pace® Picante Sauce2 tablespoons chopped cilantro2 tablespoons red wine vinegar1 tablespoon vegetable oil1 large green pepper, diced (about 1 cup)1 medium red onion, very thinly sliced (about 1/2 cup)1 can (about 15 ounces) kidney beans, rinsed and drained1 can (about 15 ounces) pinto beans, rinsed and drained
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