Beautiful Bean Salad
From uhannigan 16 years agoIngredients
- 6 Cups any cooked or canned* beans (I use black beans, red beans, and pintos) shopping list
- 16 green onions (scallions), chopped (yes, 16) shopping list
- 2 Cups fresh or canned corn, uncooked shopping list
- 1/2 Cup diced carrots, parboiled shopping list
- 1 Cup red pepper, diced & uncooked shopping list
- 1 small can diced green chilis shopping list
- 1 Cup fresh cilantro, chopped shopping list
- Dressing: shopping list
- 6 tsp. shoyu (aged, high quality soy sauce) shopping list
- 2 Tb. olive oil (use fresh, good quality) shopping list
- 6 clove garlic, minced shopping list
- 3 tsp rice vinegar shopping list
- 1/2 tsp chipotle, dried shopping list
- 1 tsp cumin, dried (I prefer Mexican cumin) shopping list
- salt to taste (not really necessary) shopping list
How to make it
- Mix together dressing ingredients and set aside.
- Mix together all other ingredients in a large bowl. Add dressing and gently mix until completely coated.
- Store in refridgerator at least overnight (or longer). Stir once or twice (or just turn the container upside-down if it is leak-proof).
- Stir and put in large bowl. Garnish with fresh cilantro (optional).
- Important notes - 1) I've found some brands of canned beans to be too mushy. I cook mine from dried, being careful to stop cooking as soon as they are tender/firm, or I used Goya brand canned beans, which are just right.. However, read the labels--use beans canned in water, not oil. 2) Resist the urge to precook the corn. Raw corn is really nice in a salad.
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The Rating
Reviewed by 4 people-
You had me at Cilantro.
Great post!invisiblechef in loved it -
Perfect flavors. I love shoyu. Great post!
lunasea in Orlando loved it
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