Thursday, June 4, 2015

Bean mix summer salad

1/4 cup of rice vinegar
1/4 cup olive oil
1 tablespoon  granulated sugar
2 medium minced garlic cloves
1/2 teaspoon oregano
1/2 teaspoon  dried basil
1 15 ounce can black beans (rinsed and drained)
1 15 ounce can pinto beans or black eyed peas (rinsed and drained)
1 1/2 cups fresh corn kernels
1 red, yellow, or orange bell pepper chopped finely
1 2 ounce can diced green chiles with liquid
1 small Bermuda onion finely chopped
1/4 cup chopped cilantro

Whisk together vinegar, oil and sugar, garlic and oregano, and basil in a large bowl. Stir in beans, corn, bell pepper, onions, and chiles and cilantro,

Season with salt and pepper.  Chill 1 hour before packing.

Serve with Melba rounds or toasted Italian bread

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