Southwest Salad With Guacamole

Ingredients:

Southweat Bean Salad

• 1 15 1/2 oz. can of kidney beans, rinsed and drained
• 1 15 1/2 oz. can of black beans, rinsed and drained
• 1 15 1/2 oz. can of garbanzo beans, rinsed and drained
• 3 celery ribs, thinly sliced
• 1 red onion, thinly sliced
• 1 large tomato, peeled, seeded and diced
• 3/4 cup thick and chunky salsa
• 1/4 cup oil
• 1/4 cup lime juice
• 1 1/2 tsp. chili powder (optional)
• 1 tsp. salt (optional)
• 1 cup corn kernels
• 1 1/4 cup thinly sliced olives

Guacamole:

• 2 large Hass avocados
• 2 Tbsp. medium salsa
• 1 Tbsp. sour cream
• 1/2 tsp. onion salt
• 1/2 tsp. lime juice

Directions:

For salad: In a large bowl, combine kidney beans, black beans, garbanzo beans, celery, onion, tomato, corn and olives. Lift gently with hands several times to combine evenly.

In a small bowl, mix together salsa, oil, lime juice, chili powders and salt. Blend well. Pour over salad mixture and toss to coat.

Cover and refrigerate at least two hours to chill salad thoroughly. Toss again before serving.

For guacamole: Peel avocados and remove pits and mash avocados in bowl with lime juice (save avocado pits for planting a tree?). Add the salsa, sour cream and onion salt

Cover the top of the guacamole with plastic wrap where it is touching the guacamole to prevent browning while it waits in the refrigerator.

Serve both salad and guacamole with corn chips.

Source: Home cooking May 2005 Although I have added and deleted things from their original recipes, because I don't like spicy foods and I love olives.

By Robyn Fed from Tri-Cities, TN