| |
| |
| 1/4 cup |
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lime juice (2 limes) |
|
| 2 Tbs |
|
orange juice |
|
| 1 |
|
cans dark red kidney beans, (15 ounce) drained and rinsed |
|
| 1 |
|
can black beans, (15 ounce) drained and rinsed |
|
| 2 Tbs |
|
extra-virgin olive oil |
|
| 1 |
|
garlic clove, minced |
|
| 1 |
|
red bell pepper, diced |
|
| 1 cup |
|
crushed pineapple, drained |
|
| 1 |
|
small green chili pepper, chopped |
|
| 2 |
|
scallions, diced |
|
| 1/2 tsp |
|
allspice |
|
| 1 Tbs |
|
chopped mint |
|
|
|
Salt and pepper to taste |
|
|
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| |
| Combine juices, oil and garlic in a medium bowl. Toss in the beans. Add remaining ingredients and let stand at room temperature for 30 minutes. Serve immediately or refrigerate. |
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| |
| Servings: 4 |
| |
| Recipe Source |
|
Recipe provided by Nestlé Carnation.
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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