Hi everyone, I will be sharing a Mexican Salad this time which we served before when a friend visited us. This salad uses a combination of black beans, white beans, kidney beans and red bell pepper for lively presentation. Cilantro adds a southwerstern flavor.

Here’s the recipe: Three Bean Mexican Salad

Dressing:

1/4 cup olive oil (I used extra virgin olive oil)

3 tablespoons red wine vinegar

3/4 teaspoon salt

1/2 teaspoon ground black pepper

Salad:

1 can (about 16 ounces) black beans, rinsed and drained well

1 can (about 16 ounces) white beans, rinsed and drained well

1 can (about 16 ounces) red kidney beans, rinsed and drained well

1 large red bell pepper, seeded and diced

1 cup thinly sliced scallions

1/2 cup loosely packed cilantro leaves, chopped fine

1. Make the dressing: In a large bowl, mix the oil, vinegar, salt and pepper until well blended.

2. Add the beans, pepper, scallion and cilantro. Toss to mix and coat. Cover and refrigerate for at least 3 hours for the flavors to develop. Stir before serving.

This salad can be prepared and refrigerated airtight up t0 3days, just stir before serving.

Anyway, I also made some Beef Tacos and ordered Quesadilla from a Mexican Restaurant here named Casa Lika which really served good Tex-Mex foods.

I also bought a can of Turkey Ranchero Chili with Beans and just heat it over a medium heat for 5 minutes or until hot, with frequently stirring. It is extra lean but still full of great chili flavor, made of premium ground turkey, while peppers crack the whip on ripe tomatoes, chopped onions, red and green bell peppers and hearty chili beans.

By the way, try to do the recipe and let me know how it tastes like! Why? Because I not tasted it but for everyone who ate it, they  said its delicious…yes, you’ve guess it right, I am not usually tasting the food I cook especially if I am following a recipe but I make sure that I really measured it into its right amount to get the desired taste!

I am linking this post to Food Trip Friday and Food Friday!