Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

A wonderfully refreshing salad. We serve this as a side to our Chicken Enchiladas (Chicken or Turkey Enchiladas). I originally found this recipe in LIGHTSTYLE magazine several years ago. (Cook time is for refrigeration.)

Ingredients Nutrition

Directions

  1. Combine beans, sweet peppers, red onion, cilantro, and jalapeno pepper in a large bowl.
  2. For dressing, combine lemon juice, olive oil, and garlic in a small bowl.
  3. Salt and pepper to taste and stir into bean mixture to evenly coat.
  4. Cover and refrigerate at least 2 hours until chilled.

Reviews

(5)
Most Helpful

I made this for DH's birthday and it was good. I doubled the recipe and the extra kept well in the fridge til the following day. thanks for posting. :o)

Boies August 27, 2006

Great. Try it with lime juice for a real zing. Thanks for sharing this one.

deb12 June 02, 2006

Excellent side dish. Wonderful blend of flavors. My guests don't like spicy so I left out the jalapeno peppers. Served with Sonoran Rice #16671 and Shrimp Kabobs #19828.

Marjie501 May 28, 2006

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