Thursday, September 26, 2013

Bean Salad



I have said here before that Americans love Mexican food and almost took the recipes to themselves ...
And inspired by a mexican salad, I made my own super colorful version, but without their passion for hot peppers.



   1 can (425gr) black beans, rinsed and drained
   1 can (425gr) red beans, rinsed and drained
   1 can (425gr) white beans, rinsed and drained
   1/2 green pepper, chopped
   1 red pepper, chopped
   1 can (425gr) of corn, rinsed and drained
   1 red onion, chopped
   1/4 cup chopped fresh cilantro

   Half cup olive oil
   1/4 cup red wine vinegar
   1 teaspoon salt
   1/2 teaspoon black pepper



In a large bowl, combine beans, chopped peppers, corn and chopped onion.

In a small bowl, mix olive oil, red wine vinegar, salt, cilantro, and black pepper. Beat it well with a fork until the mixture is creamy.

Pour the dressing over the vegetables and toss gently.

Take to the refrigerator for at least 1 hour before serving.





If you like, you can add hot sauce to olive oil dressing, to taste.

This salad is a great side dish to your barbecue and a great choice of dish for vegetarians.



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