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Best-of-the-West Bean Salad

Best-of-the-West Bean Salad

4
(1)

This scrumptious bean salad combines kidney beans, pinto beans, sliced red onion and diced green pepper dressed with a flavorful combination of Pace® Picante Sauce, cilantro, oil and vinegar.

serves 8 (1/2 cup each)

Ingredients

cost per recipe: $3.75

The price is determined by the national average.

  • 3/4

    cup Pace® Picante Sauce - Medium

  • 2

    tablespoons chopped cilantro

  • 2

    tablespoons red wine vinegar

  • 1

    tablespoon vegetable oil

  • 1

    large green pepper, diced (about 1 cup)

  • 1

    medium red onion, very thinly sliced (about 1/2 cup)

  • 1

    can (about 15 ounces) kidney beans, rinsed and drained

  • 1

    can (about 15 ounces) pinto beans, rinsed and drained

view nutrition info

How to Make It

Step 1

Stir the picante sauce, cilantro, vinegar, oil, pepper, onion, kidney beans and pinto beans in a medium bowl. Cover and refrigerate for 2 hours, stirring occasionally during chilling time. Garnish with additional cilantro.

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Made With
Pace® Picante Sauce - Medium

Pace® Picante Sauce - Medium

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Ratings & Reviews

(1)
  • Beverly P.

    July 24, 2007

    Best-of-the-West Bean Salad

    This was a hit at a BBQ that we had. I added two cups cooked small noodles and it was wonderful.

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