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Southwestern Three Bean Salad Recipe

Ingredients

How to make it

  • 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*
  • 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.
  • *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.
  • Also - I buy many of my spices from MySpiceSage.com - 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)

Reviews & Comments 1

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  • gkwillow 12 years ago
    Unfortunately, I don't have garden fresh green & wax beans so probably would have to use canned. Three Bean Salad is one of my favorites, and I love Southwestern flavors so I'm sure this will be a winner!
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christinem Worcester, MA

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