Summer Bean Salad

Friday, July 23, 2010

Summer Bean Salad from The Real Mom Kitchen
1 (15.5 oz) can of black beans, drained and rinsed
1 (15.5 oz) can of cennelllini beans, drained and rinsed
1 (15.5 oz) can of pinto beans, drained and rinsed
1/2 (4 oz) can of green chilies
1/2 red pepper, finely chopped
1/2 green pepper, finely chopped
1/2 red onion, finely chopped
1 stalk of celery, chopped
3 Tbsps, cilantro leaves, finely chopped

1/4 cup rice vinegar
1/4 cup olive oil
2 1/2 Tbsp sugar
1/4 tsp garlic powder
1/8 tsp cumin

Directions:  Combine dressing ingredients in a sauce pan.  Bring to a boil and remove from the heat.  While dressing cools, prepare the rest of the ingredients and place in a large bowl.  Pour cooled dressing over bean mixture and toss to coat.  Makes 6-8 servings.

-I did not have the green chilies
-I forgot to boil the dressing.
-I left out the celery
-I finely chopped up 1 jalapeno and added it.

Here's what I started with:

Here's how I did it:

#1 I drained and rinsed the beans.

#2 Cut up red onion, green pepper and red pepper and add them to the beans.

#3 Finely chop the cilantro and add to the beans.

#4 Whisk together the rice vinegar, olive oil, sugar, garlic powder and cumin.  You are supposed to boil it but I forgot this step.

#5 Pour it over the beans.

The Finished Product:


I loved the combination of the different beans, peppers and onions.  The dressing was a sweeter dressing but with the kick of the red onion and jalapeno it wasn't overpowering.  I think, though, that next time I will cut back the sugar to maybe just 1 1/2T since it is already being made with rice wine vinegar.


Chris said...

Like this! Kind of reminds me of that Texas or Cowboy Caviar that uses black eyed peas.

The Sullivan's said...

I absolutely LOVE it...gonna have to make this tonight!!! Thanks for sharing!

Haven's Mom said...

Mmm.. It kind of reminds me of texas caviar, too... I want some!

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