Red, White And Black Bean Salad

  1. Long version:
  2. Soak beans overnight in cold water. Drain and cook in cold water until tender but not mushy.
  3. Quick version:
  4. Drain and rinse canned beans
  5. Place beans in large bowl and add remaining 5 ingredients.
  6. Chill.
  7. Make vinaigrette in blender, processor or just a airtight jar.
  8. Add as much vinaigrette, to bean mixture as suits your taste. Keep in mind the beans will absorb quite a bit of the flavors and sauce over time.
  9. Toss together well and chill until needed. Can be made ahead but recommend that salad be consumed in two days. Add to fajitas or tacos.
  10. Leftover vinaigrette is wonderful on leaf salads, pork or chicken.
  11. Pairs well with a semi-dry Riesling or dry Chenin Blanc. Depends on your main, of course.

version, kidney beans, beans, black, version, soy beans, white beans, kidney beans, cilantro, italian parsley, cumin, cumin, cider vinegar, t, ground cumin, garlic, black pepper, kosher salt, olive oil

Taken from www.epicurious.com/recipes/member/views/red-white-and-black-bean-salad-1242046 (may not work)

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