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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Now this would be a good bean salad!! Ingredients:
1 ea. red bell pepper, roasted and diced 1/4 |
1 15.5 oz. can pinto beans, drained |
1 15 oz. can butter beans, drained |
2 tbsp. cilantro, washed and finely chopped |
1/2 cup vegetable oil |
1/4 cup cider vinegar |
1 tsp. sugar |
1 tsp. cumin |
salt and pepper, to taste |
Directions:
1. Preheat oven to 450 degrees.
2. Place the whole raw red bell pepper directly on the oven rack and cook until the the skin is bubbly, about 30 minutes. Carefully remove the pepper from the oven and place in a plastic bag and allow to cool. Once the pepper is cooled, remove the skin and discard the stem and seeds.
3. Place both drained cans of Beans in a mixing bowl. Add cilantro and diced bell pepper.
4. In a separate bowl combine oil, vinegar, sugar and cumin. Whisk together until thoroughly blended. Pour over the bean mixture and toss gently.
5. Season with salt and pepper and refrigerate at least two hours.
6. Serve with grilled meat, fish or poultry.
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