Cali-Mex Cheddar Cheese Bean Salad
Refreshing, flavorful, fast and easy to put together, and no cooking!
I am happy to say everyone who has tried it has loved it!
It is a different take on the usual picnic, hot summer day salad. It goes with any menu, is unique, and easy to transport.
I have found the men like it as a change from potato or macaroni salad. It compliments burgers, hot dogs, ribs or chicken if you are grilling.
I think you will enjoy it too!
1 can(s)(16 oz.) each: black beans, kidney beans, and navy or great northern beans; rinsed and drained
1 smallred pepper, chopped
1/2 cgreen onions slices ( all white section with a little of the green)
2 Tbspfresh, minced cilantro
1 1/2 cdiced into small chunks (small 1/2 inch) cheddar cheese (about 6 oz.)
3/4 csalsa, chunky
6-8lettuce leaves; if creating a plated salad presentation
How to Make Cali-Mex Cheddar Cheese Bean Salad
- Mix together prepped beans, red pepper, green onion slices, cilantro, and salsa of choice. Chill, covered, until ready to serve.
- Just before serving, toss with cheese.
- If serving as a salad, serve on lettuce lined plates.
When I take it to a picnic, I simply serve salad from a bowl.
Takes about 15 minutes prep time, plus chilling time. No cooking!
Use salsa of choice, mild, or hot, whatever you like best! I often make one mild, and one hotter, if I have guests who like it hot.
Very easy to double recipe.
Do not add cheese until ready to serve.