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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a great summer time BBQ salad. Chill the cans of beans for a short cut. Ingredients:
1 can (15oz) black beans |
1 can (15oz) black eye peas |
1 can (15oz) chick-peas |
1/2 red bell pepper |
1/2 yellow bell pepper |
1/2 orange bell pepper |
1 jalapeno |
3 chopped scallions |
6 radishes sliced |
1/4 cup chopped cilantro |
for the dressing |
1 tsp ground cumin |
1 tbsp ketchup |
1 tsp honey |
2 tbsp olive oil |
1 tbsp white wine vinegar |
1 large garlic clove chopped finely |
1 tsp hot sauce |
1 tbsp chopped fresh oregano |
1 tbsp chopped fresh tyme |
1/2 tsp salt |
1/2 tsp pepper |
Directions:
1. Drain the beans and rinse under cold running water. Shake off excess water and transfer to a large bowl. Core, seed and chop all the peppers. Slice the radishes. Chop the cilantro. Add peppers, radishes, cilantro and scallions to the beans.
2. In seperate bowl, combine cumin, honey, ketchup, oil, vinegar, garlic, hot sauce, salt and herbs. stir well to combine. See Photo
3. Pour dressing over salad and combine, chill for at least an hour before serving.
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