Ingredients
1 can each: kidney beans (light or dark), cannellini, chickpeas, black beans, green beans, corn
1 jar salsa with chipotle peppers
2 cups celery, chopped
1 vidalia onion, finely chopped
1 bunch cilantro, chopped
1 recipe vinaigrette dressing
2 tablespoons balsamic vinegar
salt and pepper to taste
Preparation
Rinse all beans and mix in large mixing bowl with celery and onion.
Mix 1/2 cup salsa with 1/2 cup dressing, adding an additional 2 tablespoons balsamic vinegar, and adjusting seasoning with salt and pepper.
Refrigerate for up to 48 hours. Before serving, mix in fresh cilantro.
Serve cold or at room temperature.
