Salads & Sandwiches > Seven-Bean Salad >
Seven-Bean Salad
1 can (15 oz.) each of beans: baby lima, black, fava, kidney, navy, pinto & refried (liquids drained)
1 container guacamole
1 tub sour cream
1 small can sliced black olives, drained
3 to 4 green onions (with greens), chopped
1 tomato, chopped
1 C each of cheddar & mozzarella cheeses, grated
Layer each ingredient in a greased baking dish, starting with the refried beans and working down the list. Bake at 350-degrees F for about thirty minutes or until heated through and cheese melts.
Suggestions: Eat as a salad, or use as a dip with potato chips, Fritos or tortilla chips.
Recipe featured in the Larkin Community Cookbook.
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