Bean Salad With Fire Island Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Delicious, easy, spicy salad - great as a side for your next BBQ. Obviously, tone down the pepper sauce if you can't take the heat! Ingredients:
1 (16 ounce) can pinto beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
1 cup diced peeled jicama |
2 plum tomatoes, diced |
1 yellow bell pepper, diced |
1/2 cup chopped green onion |
1/4 cup coarsely chopped fresh cilantro |
2 tablespoons lime juice |
1 tablespoon hot pepper sauce (such as tabasco) |
1 tablespoon sherry wine vinegar |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
Directions:
1. Combine beans, jicama, tomatoes, bell pepper, green onion and cilantro in a large bowl.
2. Whisk together lime juice, pepper sauce, vinegar, oil, salt, and cumin in a small bowl; pour over bean mixture and toss gently.
3. Cover and let stand at room temperature for 1 hour to allow flavors to blend.
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