Wednesday, June 4, 2014

MEXICAN 3 BEAN SALAD - BLACK, KIDNEY AND CANNELLINI BEANS W/ LIME, CILANTRO, CUMIN AND CHILI POWDER DRESSING


Mexican 3 Bean Salad

This is a very easy and tasty salad -- it was a perfect dish for our Memorial Day BBQ. It's ideal for making the day before you serve it because not only will it save you time, the flavors really develop. For bigger gatherings serve mixed with half a box of bow tie pasta.


Shopping List:

1 15 ounce can black beans, drained and rinsed
1 15 ounce can kidney beans, drained and rinsed
1 15 ounce can cannelloni beans, drained and rinsed 
1 green bell pepper, chopped
1 red bell pepper, chopped
10 ounces of frozen corn kernels
1 red onion, chopped


THE DRESSING 1⁄2 cup olive oil
1⁄2 cup red wine vinegar
2 tablespoons fresh lime juice (add zest for deeper flavor) 
1 tablespoon fresh lemon juice (add zest for deeper flavor)
2 tablespoons white sugar
1⁄2 tablespoon salt
1 clove crushed garlic
1⁄4 cup chopped fresh cilantro (I used dried)
1⁄2 tablespoon ground cumin
1⁄2 tablespoon ground black pepper 1 dash hot pepper sauce
1⁄2 teaspoon chili powder




TO MAKE:
  1. In a very large bowl, combine beans,bell peppers, frozen corn, and red onion.
  2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice and zest, lemon juice and zest, sugar, salt, garlic, cilantro, cumin, and black pepper.
  3. Season to taste with hot sauce and chili powder.
  4. Pour olive oil dressing over vegetables; mix well.
  5. Chill thoroughly and serve cold.
  6. Try mixing with 1/2 a box of bow tie pasta.








1 comment:

  1. Sean, I made this. It is brilliant. I am going to make this again this summer. I made your Summer Cocktail, fondue and served this salad with.

    Bon appétit!
    Mark
    The Treasure Trail

    ReplyDelete

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