Mixed Bean Salad

Name: Mixed Bean Salad
Yield: 16
Ingredients: 1 1/2 cup of cooked turkey leg or canned; 1 1/2 cup of black beans, cooked; 1 1/2 cup of red kidney beans, cooked; 1 garlic clove, peeled and minced; 1 tablespoon of olive oil; 1/2 cup of finely chopped scallion; 3 tablespoons of fresh cilantro, chopped; 1 finger pepper, seeded and chopped; 1/4 teaspoon of ground cumin; 1/2 teaspoon of salt; black pepper to taste; 3 tablespoons of lemon juice

1
1 1/2 cup of cooked turkey leg or canned
2
1 1/2 cup of black beans, cooked
3
1 1/2 cup of red kidney beans, cooked
4
1 garlic clove, peeled and minced
5
1 tablespoon of olive oil
6
1/2 cup of finely chopped scallion
7
3 tablespoons of fresh cilantro, chopped
8
1 finger pepper, seeded and chopped
9
1/4 teaspoon of ground cumin
10
1/2 teaspoon of salt
11
black pepper to taste
12
3 tablespoons of lemon juice

Ingredients

1
1 1/2 cup of cooked turkey leg or canned
2
1 1/2 cup of black beans, cooked
3
1 1/2 cup of red kidney beans, cooked
4
1 garlic clove, peeled and minced
5
1 tablespoon of olive oil
6
1/2 cup of finely chopped scallion
7
3 tablespoons of fresh cilantro, chopped
8
1 finger pepper, seeded and chopped
9
1/4 teaspoon of ground cumin
10
1/2 teaspoon of salt
11
black pepper to taste
12
3 tablespoons of lemon juice

Directions

1
Drain the beans well and let them cool
2
Mix the garlic and olive oil in a small bowl and let it sit for 15 minutes
3
To make the salad: mix the scallion, cilantro, pepper, cumin, salt, and black pepper in a large bowl
4
When everything is well mixed, add the lemon juice
5
Add the beans and turkey leg and mix carefully
6
Drizzle with olive oil
7
Mix well again
8
Cover with aluminum foil or plastic wrap
9
Refrigerate for at least 2 hours or until chilled
10
Serves 16 people