BM #17   Day 3
A quick salad  with beans and herbs makes a delicious treat.I keep varying it every time I make ,but the basic taste remains the same , as I don’t change the herbs. Sometimes I just give the beans a churn in the mixer and use it as a dip and at times grab a toast with it . A nice filling dinner is done.You can also use it for your bruschetta toppings.

1can…………. baked beans
2tbsp………… hot and sweet ketchup
½ cup……….. shredded cabbage..use any purple or green or a combination
2tbsp………… chopped capsicums..red ,yellow, green
2tbsp………… chopped onion/ spring onion
2tbsp………… olives chopped
Oregano
Chilly flakes
Salt to taste
Empty the contents of the beans in a bowl.
Add all the ingredients.
Mix well.
Adjust the herbs to your taste.
Garnish with grated cheese and crushed nacho chips.
Serve chilled.


also linking it to Krithi’s Kitchen for Serve it Raw series and Salad Splendour

Print Recipe
Mexican Bean Salad
Servings
Servings

22 thoughts on “Mexican Bean Salad”

  1. Thank you so much for taking out time and giving valuable comments.
    Do become a member of the blog as there will be many new thins coming up so you will be updated for it.

    Thank you
    Regards
    Kukies Basket

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