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:
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.