Marinated Bean Salad Recipe - Cooking Index
Salad Dressing | ||
1/2 teaspoon | 2.5ml | Salt - to taste |
1 tablespoon | 15ml | Balsamic vinegar |
2/3 cup | 157ml | Olive oil |
1 teaspoon | 5ml | Cilantro - minced |
1/2 teaspoon | 2.5ml | Thyme - minced |
1/2 teaspoon | 2.5ml | Basil - minced |
1/4 teaspoon | 1.3ml | Ground cumin |
1 teaspoon | 5ml | Honey mustard |
1/4 cup | 59ml | Cider vinegar |
2 teaspoons | 10ml | Sugar |
1 | Garlic - minced | |
Bean Salad | ||
1 | Pinto beans - (15 oz) | |
1 | Black beans - (15 oz) | |
1 | White navy beans - (15 oz) | |
2 | Roasted bell - (7 oz) | |
1 | Sweet onion - sliced (large) paper-thin | |
1 | Anaheim peppers - drained and chopped | |
1/2 cup | 118ml | Salad dressing |
Salad Dressing: In a mixing bowl, combine all ingredients. Process in food processor until smooth. Makes 2/3 cup.
Salad: Drain beans in colander. Place in large bowl with peppers. Add 1/2 cup of prepared salad dressing and toss gently. Cover and refrigerate at least 1 hour, preferably overnight. Reserve and refrigerate remaining salad dressing.
In another bowl, toss the onion with the vinegar sugar and 1/2 teaspoon salt. Cover and refrigerate.
At serving time, adjust seasoning on beans. Add remaining salad dressing, if desired.
Garnish with sliced onion mixture.
Source:
Luhr-Jensen
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