Tangy Southwestern Bean Salad

Name: Tangy Southwestern Bean Salad
Prep time: 30 min
Total time: 30 min
Yield: 6-8 serving(s)
Ingredients: 1/2 cup balsamic vinegar; 1/4 cup olive oil; 1 1/2 teaspoons honey; 1 1/2 teaspoons brown mustard; 3 -4 garlic cloves (cut in half and left in container to infuse); 2 (15 ounce) cans black beans (drained); 1 (15 ounce) can garbanzo beans (drained); 1 red pepper, chopped; 1 celery, chopped; 1/2 medium onion, chopped; 1 dash hot sauce; 1 lime, juice of; fresh cilantro (to taste); fresh dill (to taste); fresh parsley (to taste); 1/4 cup balsamic vinaigrette (recipe above)

Submitted by SweetJ

"This is one of my aunt’s staple recipes. She is a wonderful cook known for knack for “fresh tasting” food – this recipe is exactly that. It is always a big hit at our family functions. There is quite a bit of room for personalization with the herbs…just add what you like and how ever much you’d like. I love cilantro and dill, so I am pretty generous with both, but personally I don’t even think it needs the parsley. It’s completely up to you. Also, you will have extra dressing, but trust me its great in a plain old green salad too! One more recommendation…make this a day or two before you plan on serving it, if possible. Although it’s great right away, this is definitely one of those dishes that gets better over a little time. Cook time does not include the resting time for the salad dressing."

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Ready In:: 30mins
Ingredients:: 16
Serves:: 6-8

ingredients

For Balsamic Dressing
¹⁄₂ cup balsamic vinegar
¹⁄₄ cup olive oil
1 ¹⁄₂ teaspoons honey
1 ¹⁄₂ teaspoons brown mustard
3 -4 garlic cloves (cut in half and left in container to infuse)
For Salad
2 (15 ounce) cans black beans (drained)
1 (15 ounce) can garbanzo beans (drained)
1 red pepper, chopped
1 celery, chopped
¹⁄₂ medium onion, chopped
1 dash hot sauce
1 lime, juice of
fresh cilantro (to taste)
fresh dill (to taste)
fresh parsley (to taste)
¹⁄₄ cup balsamic vinaigrette (recipe above)

directions

Combine ingredients for balsamic dressing and let rest in the refrigerator a few hours or overnight – the longer it sits, the more garlicky it gets!
Combine all salad ingredients with ¼ cup of the dressing and serve.

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Reviews

Loved the combination of dill and cilantro! This is a very nice and versatile summer bean salad. Thanks!

Carianne
You know how you read - even if you dont like this or that you will love this, or something like that? Well, usually being skeptical I'm like okay, right. I do not even touch stuff like this. EVER. But my DH loves this kind of thing so I made it. I tried it. Holy cow. This was good! And it does taste really fresh. Used grey poupon as I did not have any other brown mustard. Thanks. Your Aunt have anymore of these recipes hanging around?

Sally