Refreshing and solid. An extraordinary method to get in those bravo veggies and beans!
- 1 cup kidney beans —
- 1 cup lima beans —
- 1 cup pinto beans —
- 1 cup black beans —
- 1 cup corn
- 1 red onion — chopped
- 1 yellow bell peppers — chopped
- 3 tablespoons fresh chopped parsley and cilantro
- 1/3 cup virgin olive oil
- 3/4 cup red wine vinegar
- 1 teaspoon sugar
- 3 cloves garlic — minced
- 1 tsp cumin
- freshly ground black pepper — to taste
Soak all dry beans overnight in water to cover. Rinse and place in a large pot and fill with water to cover. Cook for 1 hour, or until done, then turn heat off and add green beans. let sit in the hot water for 30 minutes. Drain. Mix in the onion, parsley, pepper and vinaigrette. Refrigerate overnight.
Vinaigrette: Whisk all ingredients together and pour over salad.