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1/1 Photo of Southwest Four Bean Salad Supreme
Tim and I came up with this recipe after having a deli salad that we thought we could make on our own...and better. This is a very versatile recipe. I have served it on a bed of greens and have added chopped grilled chicken on occasion. You can also add a can of quartered artichoke hearts and a jar of chopped roasted red bell peppers. ( Be sure to drain both.) It's a great day before shopping recipe as most ingredients are canned, bottled or frozen. Be prepared...this makes enough to take to a potluck. It makes approx. 18 cups.
Units: US | Metric
Serving Size: 1 (174 g)
Servings Per Recipe: 12
The following items or measurements are not included:
frozen southwest-style vegetables