TEX-MEX BEAN SALAD

Tex-Mex Bean Salad image

Provided by ratherbeswimmin

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

1 (16 ounce) can kidney beans, rinsed and drained
1 (15 1/2 ounce) can black beans, rinsed and drained
1 (15 1/2 ounce) can black-eyed peas, rinsed and drained
1/4 cup minced fresh cilantro or 1/4 cup parsley
1 fresh jalapeno pepper, seeded and chopped
4 green onions, sliced
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon garlic salt
1/2 teaspoon pepper
lettuce leaf

Steps:

In a large bowl, add the beans, peas, cilantro, jalapeno pepper, onion, oil, vinegar, garlic salt, and pepper; toss to combine.
Cover and refrigerate for at least 3 hours.
Place a lettuce leaf on an individual salad plate.
Spoon the bean salad onto the lettuce leaf (using a slotted spoon).

Nutrition Facts : Calories 272.3, Fat 10.2, SaturatedFat 1.5, Sodium 445.5, Carbohydrate 34.5, Fiber 10.7, Sugar 1.7, Protein 12.3