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This salad is spicy hot so if "hot/hot" is not your cup of tea, simply use one small jalapeno rather than two. You can also substitute the lemon with a lime for a slightly different flavor.
In a medium size bowl, combine beans, tomatoes, onions, jalapenos, and cilantro. Sprinkle with garlic salt and squeeze the juice from both lemons over the salad mixture. Gently stir, cover and refrigerate for 1 hour so flavors have time to blend.
By Ann from Richland, WA
For salad: In a large bowl, combine kidney beans, black beans, garbanzo beans, celery, onion, tomato, corn and olives. Lift gently with hands several times to combine evenly.
In a small bowl, mix together salsa, oil, lime juice, chili powders and salt. Blend well. Pour over salad mixture and toss to coat.
Cover and refrigerate at least two hours to chill salad thoroughly. Toss again before serving.
For guacamole: Peel avocados and remove pits and mash avocados in bowl with lime juice (save avocado pits for planting a tree?). Add the salsa, sour cream and onion salt
Cover the top of the guacamole with plastic wrap where it is touching the guacamole to prevent browning while it waits in the refrigerator.
Serve both salad and guacamole with corn chips.
Source: Home cooking May 2005 Although I have added and deleted things from their original recipes, because I don't like spicy foods and I love olives.
By Robyn Fed from Tri-Cities, TN
Combine all beans in a bowl to rinse and drain. Add celery, onion, tomato, and corn. Mix all dressing ingredients well. Pour over bean mixture and toss to coat. Cover and chill at least 2 hours.
By Robin from Washington, IA
A yummy, bean salad to make in the evening for a picnic, party or potluck.
This tasty salad is easy to put together and is full of flavor. Perfect to bring to a potluck or as a light meal.