K
Kathy
Guest
Southwest Salad
8 oz Mozzarella cheese
1 15-ounce can garbanzo beans
1 15-ounce can black beans
1 15-ounce can red kidney beans, rinsed and drained
1 cup cherry tomatoes, halved
1 red or yellow sweet bell pepper, chopped
1 cup green onions, sliced
1/4 cup chopped cilantro
2 cloves garlic, minced
3/4 cup Italian dressing
1/4 cup fresh lime juice
1 tablespoon chili powder
Cut cheese in small chunks. Combine with remaining
ingredients in a quart bowl. Refrigerate 2 hours or
more (up to 2 days). Keep chilled until serving time.
Categories: Salads, Picnics
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8 oz Mozzarella cheese
1 15-ounce can garbanzo beans
1 15-ounce can black beans
1 15-ounce can red kidney beans, rinsed and drained
1 cup cherry tomatoes, halved
1 red or yellow sweet bell pepper, chopped
1 cup green onions, sliced
1/4 cup chopped cilantro
2 cloves garlic, minced
3/4 cup Italian dressing
1/4 cup fresh lime juice
1 tablespoon chili powder
Cut cheese in small chunks. Combine with remaining
ingredients in a quart bowl. Refrigerate 2 hours or
more (up to 2 days). Keep chilled until serving time.
Categories: Salads, Picnics
<a href=" http://archives.gophercentral.com/newsletter_13.html ">
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/