Bean Salad

Bean Salad

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

-VINAGRETTE-

  •      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.

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