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Categories:
ground cumin olive oil red wine vinegar salt sugar Worcestershire sauce oregano pinto beans tomatoes bell peppers onion garlic fresh cilantro ground black pepper salt
Viewed: 7 - Published at: 9 years agoIngredients
- 3 tablespoons ground cumin
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried oregano
- 3 (15 ounce) cans pinto beans or (15 ounce) cans small white beans, well drained (all 3 the same or different, doesn't matter)
- 2 (10 ounce) cans Rotel tomatoes & chilies, well drained
- 2 bell peppers, doesn't matter what colour,i use 1 yellow & 1 orange for different colours,finely diced
- 1 onion, finely diced
- 4 cloves garlic, minced
- 1/2 cup minced fresh cilantro, minced (about 1 bunch)
- ground black pepper
- salt
Method
- In a small saucepan, toast cumin over medium heat, stirring, until fragrant.
- In a small bowl, combine olive oil, vinegar, salt, sugar, worcestershire, toasted cumin, and oregano until well blended, set aside for 5 minutes.
- Combine remaining in large bowl, mix well.
- Stir dressing one more time before pouring over bean mixture and toss to coat all, taste for salt and pepper.
- Tastes best if made the night before and refrigerated for several hours for flavours to blend.
