Best-of-the-West Bean Salad

This scrumptious bean salad combines kidney beans, pinto beans, sliced red onion and diced green pepper dressed with a flavorful combination of Pace® Picante Sauce, cilantro, oil and ...

Directions

Stir the picante sauce, cilantro, vinegar, oil, pepper, onion, kidney beans and pinto beans in a medium bowl. Cover and refrigerate for 2 hours, stirring occasionally during chilling time. Garnish with additional cilantro.

Ingredients

0.75 cup Pace® Picante Sauce
2 tablespoons chopped cilantro
2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 large green pepper, diced (about 1 cup)
1 medium red onion, very thinly sliced (about 1/2 cup)
1 can (about 15 ounces) kidney beans, rinsed and drained
1 can (about 15 ounces) pinto beans, rinsed and drained

Chicken Pasta Salad Italiano

Tender pasta, crisp and flavorful veggies,...

Tuscan Shrimp Salad with Toast Poin...

Shrimp, garlic, chopped herbs and diced t...

Coconut Cilantro Lime Rice Salad

Nothing screams summer more than a salad w...

Corn and Black-Eyed Pea Salad

This no-cook salad, dressed with flavor-pa...