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.
- 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 black beans or 3 (15 ounce) cans kidney beans or 3 (15 ounce) cans pinto beans or 3 (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
- 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.