BROWSE THE COLGIN COOKBOOK

BEAN and CHEESE SALAD

serves 6

1 15 oz can each of black beans, navy beans
and kidney beans, drained and rinsed
1 cup chopped green onions
2 tbs. chopped green chilies
1 cup chopped celery
2 cups shredded Monterey Jack cheese
1 cup chunky salsa
2 tbs. cilantro
1-2 drops Colgin Worcestershire Sauce
salt and pepper to taste
lettuce leaves

Combine all ingredients in large bowl. Mix well. Chill 1-2 hours before serving.
Place lettuce leave on salad plates, top with bean salad.