Mexican Bean Salad - I halved the olive oil and red wine vinegar and sugar. I added a can of rotel and extra cilantro. It was delicious. I also baked corn tortillas to use as chips with it.
This Mexican Bean Salad is full of protein-rich beans, colorful veggies, and a flavorful Mexican dressing! You'll love how versatile and delicious this dish is! AD #MyBestWithBushBeans (Favorite Desserts Potlucks)
Mexican Bean Salad - I was surprised at how good this was, easy too. Subbed chickpeas for red kidney beans, didn't have cilantro and used white vinegar instead of red wine vinegar. We also sautéed the onions and garlic.