BEAN SALAD

As HOT as it has been this summer, we try to not heat the house in the afternoons therefore once again salads come into the picture.  Bean salad is one of our favorites.  Lots of protein, very filling, and you remain cool.  I hope you enjoy this as much as we do.

BEAN SALAD

1 can of Pinto Beans
1 can of Black Beans
1 can of Navy Beans
1 can of Kidney Beans
1 can of Cannellini Beans
1 medium onion, finely chopped
  ( I prefer red onion, but use whatever you like)
4-5 fresh jalapenos, seeded and finely diced
1/2 -1 bunch fresh cilantro, chopped
1 tsp crushed garlic
1/2 cup lime juice
1/4 cup extra virgin olive oil
Salt and pepper to taste

The beans need to be drained and rinsed in a collander and set aside to drain while you are getting the rest of your ingredients ready.  Then place everything in a glass bowl and stir well, cover and refrigerate overnight for the flavors to be their best.  You might have to add more lime juice as you go, it just depends on your taste.   I love the fresh taste of lime so I add each time I fix me a bowl.  We eat this along with tortilla chips or on our taco salads and it's even a good side with King Ranch Casserole or Enchiladas or any Mexican/Southwest entree.