Southwest Bean Salad

SOUTHWEST BEAN SALAD

(A vegetarian one just for you Dawn!) 

1 can Black Beans
1 can White Beans
1 can Garbanzo Beans (Chick Peas)
1 can Whole Kernel Corn

Dressing:
1/4 cup balsamic vinegar
2 Tbs. vegetable oil
1 Tbs. taco seasoning
1 Tbs. sugar
1 tsp. dried cilantro (or 4 sprigs of fresh cilantro)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp chili powder

1. Open up cans and rinse the beans in a colander.

2. Mix dressing in a bowl and add the beans. Mix. It is not spicy, so you can add more taco seasoning or chili powder to give it some kick, but I would wait until after you mix it together. I bet if you added tomatoes or red peppers, it would still be really good, but not keep as well.

3. Viola! You can also add left over taco meat to the mix (as shown in the picture) but I wanted to show you how EASY this is. I made this for playgroup, then Logan and I chowed on this for 3 more days. I probably shouldn't have doubled the recipe, but I LOVE it! This is a great left-over-taco-meat lunch.

I put them in the Tostitos scoops for playgroup, but you can eat it as is or use as a dip for chips. BUT, if you have the ever-so-delicious cafe rio cilantro ranch dressing to put over this, it would be DIVINE!