Southwest Bean and Vegetable Salad

This mix of canned black and kidney beans also contains cucumber, celery, tomatoes, & olives, in an Italian dressing with chipotle seasoning.

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Ingredients:

• 1 can kidney beans
• 1 can black beans
• 1 cucumber
• 2 stalks celery, sliced
• 12 cherry tomatoes
• 1 (15 oz) can black olives, halved
• 1/4 of a purple or red onion, sliced or chopped
• .....
• 1/2 cup bottled Zesty Italian dressing
• 1/2 lemon, juiced (about 4 tsp.)
• 1/2 tsp Mrs. Dash's Southwest Chipotle seasoning
• 1/2 tsp garlic salt
• 1/2 tsp ground pepper
• 1/2 tsp dried dill weed
• 2 cloves garlic, minced
• 1 ounce crumbled feta cheese

Method

Drain the beans well and dry with paper towels; stir together in a large bowl. Peel, seed, and slice the cucumber lengthwise in half, then in half again; cut into bite-size pieces. Add to beans along with the celery, tomatoes, olives and onion. Mix the lemon juice and all seasonings into the Italian dressing, then pour over the beans and vegetables, stir well. Place in refrigerator at least 4 hours. Just before serving, stir in the feta cheese.

Notes: This is unlike the bean salad my Mom used to make. I never liked any bean salads until I made my own. This was a huge hit this summer at the marina. You may omit olives, etc.

Number of servings: 6

Submitted By: Ladyspunke
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