Southwestern Three Bean Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
It's been a bountiful wax bean season in my garden this year, so I came up with a Southwestern twist on the traditional Three Bean Salad to use some up. The dressing is sweet, tangy and just a little spicy - adjustthe hot stuff to your tastes! Read more ! Ingredients:
1/2 lb wax beans, cut into 1 pieces |
1/2 lb. green beans, cut into 1 pieces |
1/2 cup chopped red or vidalia onion |
1/2 cup chopped red bell pepper |
2 cloves garlic, minced |
1 15-oz. can black beans, drained and rinsed (about 1 1/4 cups) |
1 jalapeno, seeded and minced |
1/3 cup chopped fresh cilantro |
1/4 cup lime juice |
2 tbsp apple cider vinegar |
1 tbsp honey |
1 tsp cumin |
1 tsp mexican oregano |
1/2 tsp ancho chili powder (or chili powder of your choice) |
1/4 tsp cayenne (or to taste) |
1/2 tsp. chipotle flavored hot sauce (ie: tabasco) |
Directions:
1. Steam wax beans and green beans over boiling water for about 5 minutes or until crisp/tender; immediately rinse or plunge into cold water to stop the cooking process*
2. Combine beans, garlic, vegetables and cilantro; whisk together remaining ingredients and pour over bean mixture. Toss to coat. Cover and chill at least an hour - also wonderful made the day before serving.
3. *I use my big stock pot and a wire mesh strainer that fits into the pot for steaming vegetables. The handles on my strainer hold the vegetable above the water, yet still allows me to pretty much cover the pot with a lid. I like to place a big bowl of ice water nearby, and when the cooking is done I lift the strainer (use oven mitts!) our of the pot and put it in the icy water.
4. Also - I buy many of my spices from - the Mexican oregano and Ancho Chili powder used here are two of my favorites from MSS, but they have many other chili powders to choose from (Habanero, even Jalapano powder which would work well in this)
|
|