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For Electric Cooperative Members

1 can (15 ounces) Ranch Style Beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) garbanzo beans, drained and rinsed
2 ribs celery, diced
1 medium red onion, diced
2 medium tomatoes, diced
1 1/2 cups frozen whole-kernel corn, thawed
1 pound frozen cooked shrimp, thawed
1 cup black olives, sliced, optional
Corn or tortilla chips

In large bowl, combine beans, celery, onion, tomatoes, corn, shrimp and olives. Pour dressing over all and toss to coat. Cover and chill 21/2 to 3 hours. Serve with chips.

1 cup chunky salsa
1/4 cup canola oil
1/2 cup lime juice
1 1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chipotle powder (optional)

Combine all ingredients in small bowl and whisk well.

Servings: 8. Serving size: 2 cups. Per serving: 287 calories, 18.6 g protein, 9.9 g fat, 32.4 g carbohydrates, 1,218 mg sodium, 110 mg cholesterol

Kathryn Hill, Cooke County Electric Cooperative

June 2010 Recipe Contest