Tangy Southwestern Bean Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is one of my aunt’s staple recipes. She is a wonderful cook known for knack for “fresh tasting” food – this recipe is exactly that. It is always a big hit at our family functions. There is quite a bit of room for personalization with the herbs…just add what you like and how ever much you’d like. I love cilantro and dill, so I am pretty generous with both, but personally I don’t even think it needs the parsley. It’s completely up to you. Also, you will have extra dressing, but trust me its great in a plain old green salad too! One more recommendation…make this a day or two before you plan on serving it, if possible. Although it’s great right away, this is definitely one of those dishes that gets better over a little time. Cook time does not include the resting time for the salad dressing. Ingredients:
1/2 cup balsamic vinegar |
1/4 cup olive oil |
1 1/2 teaspoons honey |
1 1/2 teaspoons brown mustard |
3 -4 garlic cloves (cut in half and left in container to infuse) |
2 (15 ounce) cans black beans (drained) |
1 (15 ounce) can garbanzo beans (drained) |
1 red pepper, chopped |
1 celery, chopped |
1/2 medium onion, chopped |
1 dash hot sauce |
1 lime, juice of |
fresh cilantro (to taste) |
fresh dill (to taste) |
fresh parsley (to taste) |
1/4 cup balsamic vinaigrette (recipe above) |
Directions:
1. Combine ingredients for balsamic dressing and let rest in the refrigerator a few hours or overnight – the longer it sits, the more garlicky it gets!
2. Combine all salad ingredients with 1/4 cup of the dressing and serve.
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