Marzipants' Bean Salad
- t large cans of mixed beans (or you can do a can of your favourite bean, then a can of chick peas - that's also good)
- t large cans of corn (kernals, not the gross, creamed stuff)
- t red pepper
- t orange or yellow pepper (these make it look pretty, but you can also do just 2 red peppers)
- t tomatoes
- t shallots or one red onion
- t big bundle of fresh cilantro
- talsamic vinegar
- tlive oil
- tarlic powder
- tobasco sauce (or Irie Hot Jamaican sauce like I have! Yum!)
- talt
- tepper
- Drain the beans and corn, and pour them all in a big bowl.
- Chop up all the veggies (peppers, tomatoes, shallots/onion) and cilantro. Pretty finely, so you're sure to get a bite of each thing in every spoonful! And dump them all in the bowl too.
- Pour lots of vinegar and olive oil in there. I have NO idea how much I use, but it ends up being a lot I think.*
- * This bean salad is best a day after it's made and has been "marinating", so load it up with balsamic and oil and stir occasionally for 24 hours. If you are going to eat it right away, only put as much oil and vinegar as you want at that moment.
- I usually put 5-8 shakes of hot sauce, but use more if you're going to let it sit, as the "hotness" seems to diminish with time.
- Roughly 6 shakes of the garlic powder.
- And about 8 shakes each of the salt and pepper.
- Stir really well and ENJOY!
mixed beans, corn, red pepper, orange, tomatoes, shallots, cilantro, vinegar, olive oil, garlic, i, salt, pepper
Taken from www.epicurious.com/recipes/member/views/marzipants-bean-salad-1203146 (may not work)