Wednesday, April 29, 2009

Mexican Bean Salad

Serves 10-12

15 Ounces Garbanzo Beans, rinsed and drained
15 Ounces Red Kidney Beans, rinsed and drained
15 Ounces Black Beans, rinsed and drained
1 Each Green Bell Pepper, seeded and chopped
1 Small Jalapeno Pepper, seeded and finely chopped
14 Ounces Corn Niblets, drained
1 Each Red Onion, sliced
2 Cups Grape Tomatoes

1/2 Cup Vegetable Oil
1/2 Cup Red Wine Vinegar
2 Tablespoons Fresh Lime Juice
1 Clove Garlic, minced
1 Teaspoon Cumin
2 Tablespoons Chili Powder
1/4 Cup Cilantro, finely chopped
1 Teaspoon Seasoned Salt
1/2 Teaspoon Fresh Ground Black Pepper
Tabasco Sauce, to taste

  1. In a large glass bowl combine the beans, bell pepper, jalapeno pepper, corn and onions.
  2. For the dressing; in a bowl whisk together all dressing ingredients until combined adjusting the Tabasco sauce to taste.
  3. Pour the dressing over then toss to combine.
  4. Season with more salt and pepper if needed.
  5. Cover and chill for 24 hours.
  6. Just before serving mix in the grape tomatoes.

1 comment:

  1. Lucy, I have a recipe that is similar and I put lots of cilantro in it and a little sugar in the dressing. Kirby loves it that way. I just love any bean salad!