Saturday, November 16, 2013

Mexican Four Bean Salad

We'd gotten all the ingredients for Mexican dinner tonight - taco and/or enchilada stuff, ingredients for fresh guacamole, fryin' up some corn tortillas for fresh chips.  But lunch time rolled around, we'd skipped breakfast, and I decided to make 3-bean salad for lunch.  Looking in the fridge, I was staring at all the tasty Mexican ingredients and decided to do a spin on my salad.  It rocked!  I think we're going to use some of it in our tacos or enchiladas tonight!  Way better than refried beans!

Just learned about this band and kind of digging their sound - think I'll check out more.  Latterman singing "We Work the Night Shift".  -jen

Time:  15-20 minutes
Difficulty:  Easy
Serves:  4-6
  • 1 can (15oz) garbanzo beans
  • 1 can (15 oz) red kidney beans
  • 1 can (15oz) white beans
  • 1 can (15oz) green beans
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup olive oil
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon cumin
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon (4 dashes) green Tabasco sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
  • 1/2 cup chopped green onions (about 4 medium sized) 
  • 3/4 cup chopped red bell pepper (about 1/2 a pepper)
  • 1/2 cup chopped green olives (or black if you prefer)
  • 1/2 cup cilantro, chopped 
  • 2 teaspoons chopped jalapeño (fresh or canned)
  • 1 heaping tablespoon minced garlic
Combine all four cans of beans in a colander.  Rinse, then set aside to drain.

In a large mixing bowl, combine lime juice, vinegar, and mustard.  While whisking, slowly drizzle the olive oil in until combined.  Whisk in oregano, cumin, celery seed, Tabasco, salt and pepper.  Add the drained beans to the dressing.  Add green onions, bell pepper, olives, cilantro, jalapeño and garlic.  Toss to coat.  Serve at room temp.

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