Southwest Black Bean Salad
Pair this recipe with tortilla chips to turn it into a dip or serve it over a bed of iceberg lettuce to turn it into a lunchtime entrée.
INGREDIENTS | SERVES 12
1 (15-ounce) can black beans
1 (15-ounce) can pinto beans
⅓ cup Catalina salad dressing
3 tablespoons olive oil
2 tablespoons fresh cilantro, finely chopped
1 tablespoon green onion, finely chopped
1 tablespoon lime juice
½ teaspoon cayenne pepper, ground
1 (14.5-ounce) can diced tomatoes with green chilies
⅓ cup red bell pepper, diced
⅓ cup yellow bell pepper, diced
⅓ cup red onion, diced
Drain and rinse the black beans and pinto beans. Place beans in a large mixing bowl.
Whisk the salad dressing, olive oil, cilantro, green onion, lime juice, and cayenne pepper together in a medium mixing bowl. Whisk for at least 30 seconds, or until the oil is fully mixed in.
Pour the dressing over the beans and mix well. Stir the tomatoes, red bell pepper, green bell pepper, and onion into the salad. Chill for 1–6 hours before serving. Mix well before serving.
If you prefer fresh beans over canned, you need to soak them first to soften each bean and help remove sugars that cause gas. Pick through the dried beans before soaking to remove any gravel or dirt. Place beans in a large bowl and add 3 cups water for every 1 cup of beans. Cover the bowl, place it in the refrigerator and let the beans soak for 8 hours.