Total Time
4hrs 5mins
Prep 4 hrs
Cook 5 mins

This was something I made to take to a potluck at work. I started out making it as a whole bean dip/salsa, but when I finished, it seemed it would make a wonderful salad, stuffed in fresh tomatoes from the garden or served on a bed of romaine. I used the tiny bit of leftovers spooned on broiled fish, so the possibilities really seem endless. I threw things together from things in my cupboard (the cans of Rotel were leftover from someone coming over eons ago, but you could easily chop up a couple of ripe tomatoes and chilis), but sifted the brain cells to remember everything I did after I won first place in our potluck competition as a side salad and everyone wanted the recipe. You can easily spice this up more to your taste by adding jalapenos or your favourite chile, next time I make this I might try adding a couple of tomatillos.

Ingredients Nutrition


  1. In a small saucepan, toast cumin over medium heat, stirring, until fragrant.
  2. In a small bowl, combine olive oil, vinegar, salt, sugar, worcestershire, toasted cumin, and oregano until well blended, set aside for 5 minutes.
  3. Combine remaining in large bowl, mix well.
  4. Stir dressing one more time before pouring over bean mixture and toss to coat all, taste for salt and pepper.
  5. Tastes best if made the night before and refrigerated for several hours for flavours to blend.
Most Helpful

My sister made this salad and it's delicious!

Therlam February 20, 2005

This makes a quick, large salad. I used only 2 cans of beans. A 14 ounce can of tomatoes. I love the cumin in this. I used lime vinegar in place of red wine vinegar. I did have to replace the cilantro for my Husband who just won`t eat it with cilantro in it. BUT I do so I added it to my own at serving. A Great side for grilled fish.

Rita~ February 18, 2005