Nicaraguan Mixed Vegetable Salad

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  1. Drain kidney beans and green beans. In a large salad bowl toss together kidney beans, green beans, cabbage and tomato wedges.
  2. For dressing, in screw-top jar combine salad oil, vinegar, Sugar, chili powder and 1/4 teaspoon salt. Cover and shake to mix well. Pour over vegetables; toss gently to coat. Cover and chill several hours or overnight. Peel, seed and chop avocado, add to salad before serving.
  3. Makes 6 to 8 servings.