Ensalada de Frijoles (Bean Salad)

Serves: 4
Total Calories: 213


3 tablespoons olive oil
1 1/2 tablespoons vinegar
1 garlic clove, minced
1/8 teaspoon chili powder
1/2 teaspoon oregano
2 cups kidney beans or black beans, cooked, drained
1 green pepper, chopped
1/2 cup red onion, chopped
1 tablespoon , chopped pimiento
12 pitted black olives, sliced
1/2 head lettuce


In a small jar, combine the oil, vinegar, garlic, chili powder, and oregano. Fit with a tight lid and shake vigorously to blend. In a large bowl, combine remaining ingredients, except lettuce. Pour oil mixture over bean mixture, cover, and refrigerate at least 2 hours. To serve, arrange lettuce leaves on a plate and spoon salad over the leaves.

Nutritional Facts:

Serves: 4
Total Calories: 213
Calories from Fat: 95

This Ensalada de Frijoles (Bean Salad) recipe is from the Cook'n Mexican Cookbook. Download this Cookbook today.

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