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Categories:
balsamic vinegar olive oil cilantro thyme basil ground cumin honey garlic black beans pinto beans canwhite navy beans sweet peppers sweet onion cider vinegar sugar salt
Viewed: 63 - Published at: 8 years agoIngredients
- 1 tablespoon balsamic vinegar
- 23 cup olive oil
- 1 teaspoon cilantro (minced)
- 12 teaspoon thyme (minced)
- 12 teaspoon basil (minced)
- 14 teaspoon ground cumin
- 1 teaspoon honey mustard
- 1 garlic clove (minced)
- 1 (15 ounce) can black beans
- 1 (15 ounce) can pinto beans
- 1 (15 ounce) canwhite navy beans
- 2 (7 ounce) jars roasted sweet peppers (drained and chopped)
- 1 -2 cup sweet onion (sliced paper-thin)
- 14 cup cider vinegar
- 2 teaspoons sugar
- 12 teaspoon salt (to taste)
Method
- Salad Dressing: In a mixing bowl, combine all ingredients.
- Process in food processor until smooth.
- Makes 2/3 cup.
- Salad: Drain beans in colander.
- Place in large bowl with peppers.
- Add 1/2 cup of prepared salad dressing and toss gently.
- Cover and refrigerate at least 1 hour, preferably overnight.
- Reserve and refrigerate remaining salad dressing.
- Onion Garnish: In another bowl, toss the onion with the vinegar sugar and 1/2 teaspoon salt.
- Cover and refrigerate.
- At serving time, adjust seasoning on beans.
- Add remaining salad dressing, if desired.
- Garnish with sliced onion mixture.
