Southwestern Two-Bean Salad

Pinto and black beans are a flavorful duo in a new version of a marinated bean salad. When we make it, we opt to use two cans of black beans and one can of pinto beans.

 

ingredients

Dressing:
1/2 cup white vinegar
1/4 cup vegetable oil
1 Tbsp sugar
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper

Salad:
2, 15-oz cans pinto beans, drained & rinsed
15-oz can black beans, drained & rinsed
15.25-oz can whole kernel corn, drained
1 large red bell pepper, chopped
1/2 cup red onion, finely chopped
2 jalapeño peppers, seeded & finely chopped (1/4-1/3 cup)
1/4 cup fresh cilantro, snipped

 

preparation

For dressing, whisk together vinegar, oil, sugar, cumin, oregano, salt and black pepper in Small Batter Bowl using Stainless Steel Whisk; set aside.

For salad, drain and rinse beans using large Colander. Place beans in large Colander Bowl. Drain corn. Chop bell pepper using Chef’s Knife; add corn and bell pepper to beans.

Chop onion and jalapeño peppers using Food Chopper. Snip cilantro using Kitchen Shears. Add onion, jalapeño peppers, cilantro and dressing to bean mixture. Mix gently. Cover and refrigerate 2-3 hours to allow flavors to blend.

 

yields

12 servings

 

source

Pampered Chef, Casual Cooking

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Powered by WordPress.com.

Up ↑

%d bloggers like this: