Thursday, May 17, 2012

Three Bean Salad With Lime Cumin Vinaigrette

1 cup cooked kidney beans
1 cup cooked pinto beans
1 cup black beans
1 cup cherry tomatoes (optional)
1 small green chili, finely chopped
1 small sweet white onion, finely chopped
2 garlic cloves, crushed
Handful cilantro, finely chopped
Sea salt and black pepper

Combine all the ingredients. Season with sea salt and black pepper to taste. Pour dressing over the top. Mix to combine. Serve chilled.

Lime Cumin Vinaigrette:
4 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon whole grain mustard
1/4 teaspoon cumin powder
Sea salt and black pepper

Add olive oil, lime juice, mustard, and cumin to a jar with a lid. Shake well to fully combine just before serving. Season with sea salt and black pepper. There will be some leftover, keep it refrigerated for future use.

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