Name: Three Bean Salad
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 15-1/2 ounce can pinto beans, drained and rinsed; 1 15-1/2 ounce can garbanzo beans (chick peas), drained and rinsed; 1 15-1/2 ounce can red kidney beans, drained and rinsed; 1 medium cucumber, peeled, seeded and chopped (about 2 cups); 1 medium red bell pepper, seeded and finely chopped (about 1 cup); 2 tablespoons finely chopped fresh cilantro; 3 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice (from about 1/2 half a medium lemon); 1 teaspoon garlic powder; 2 teaspoons onion powder; 1 teaspoon sweet paprika; 1/2 cup olive oil; 1/2 teaspoon seasoned salt (optional)

Ingredients

1 15-1/2 ounce can pinto beans, drained and rinsed
1 15-1/2 ounce can garbanzo beans (chick peas), drained and rinsed
1 15-1/2 ounce can red kidney beans, drained and rinsed
1 medium cucumber, peeled, seeded and chopped (about 2 cups)
1 medium red bell pepper, seeded and finely chopped (about 1 cup)
2 tablespoons finely chopped fresh cilantro
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice (from about 1/2 half a medium lemon)
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon sweet paprika
1/2 cup olive oil
1/2 teaspoon seasoned salt (optional)

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Instructions

Combine the pintos, garbanzos, kidney beans, chopped cucumber, red bell pepper and cilantro in a large mixing bowl. Chill.
Whisk together the vinegar, lemon juice, garlic powder, onion powder and paprika in a small bowl. Whisk in the olive oil until well blended. Pour over bean mixture, and toss well.
Makes about 8 servings.