South-Western Bean Salad
From cuzpat 13 years ago
- 30 minutes to make
- Serves 4
Now this would be a good bean salad!!
Ingredients
- 1 ea. red bell pepper, roasted and diced 1/4" shopping list
- 1 15.5 oz. can pinto beans, drained shopping list
- 1 15 oz. can butter beans, drained shopping list
- 2 Tbsp. cilantro, washed and finely chopped shopping list
- 1/2 cup vegetable oil shopping list
- 1/4 cup cider vinegar shopping list
- 1 tsp. sugar shopping list
- 1 tsp. cumin shopping list
- salt and pepper, to taste shopping list
How to make it
- Preheat oven to 450 degrees.
- 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.
- Place both drained cans of Beans in a mixing bowl. Add cilantro and diced bell pepper.
- In a separate bowl combine oil, vinegar, sugar and cumin. Whisk together until thoroughly blended. Pour over the bean mixture and toss gently.
- Season with salt and pepper and refrigerate at least two hours.
- Serve with grilled meat, fish or poultry.
The Rating
Reviewed by 5 people-
Great southwestern taste!
superfoodman
in Metropolis loved it
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Like it
hungrybear
in Miner loved it
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Sure sound good!
goodeat
in Benton loved it
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