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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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I love bean salads and really like this one that uses a couple different beans from the norm. Found in the Chicago Tribune. Ingredients:
1 (15 ounce) can black-eyed peas, drained |
1 (15 ounce) can garbanzo beans, drained |
1 (15 ounce) can kidney beans, drained |
1 (15 ounce) can black beans, drained |
1 clove garlic, minced |
1 jalapeno pepper, stemmed and seeded |
1 bunch cilantro |
2/3 cup vegetable oil |
1/3 cup red wine vinegar |
2 teaspoons dijon mustard |
1 teaspoon sugar |
3/4 teaspoon ground cumin |
1/2 teaspoon salt |
Directions:
1. Place beans in a large colander and rinse well under cold running water; drain thoroughly and transfer to a large bowl.
2. Pulse garlic and hot pepper in a food processor; add cilantro, oil, vinegar, mustard, sugar, cumin and salt; process until well combined and pour dressing over the beans, toss.
3. Serve at room temperature or chilled; stir well and adjust the seasoning if necessary.
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