Best Summertime Bean and Pepper Salad
- Ready In:
- 8hrs
- Ingredients:
- 13
- Yields:
-
6-8 Cups
- Serves:
- 12
ingredients
- 32 ounces black beans, cooked (good quality canned are fine, just rinse & drain)
- 2 teaspoons salt
- healthy dash hot sauce (or more) or red pepper flakes
- 1 cup finely chopped fresh basil
- 1 cup finely diced green bell pepper
- 1 cup finely diced red bell pepper
- 1 cup finely diced yellow bell pepper
- 1 cup finely diced red onion
- 2 large diced tomatoes (may substitute 16oz can of petite diced tomatoes)
- 6 -8 large garlic cloves, minced (or use garlic press)
- 1⁄2 cup olive oil
- 1⁄2 cup balsamic vinegar or 1/2 cup qood quality red wine vinegar
- 2 teaspoons sugar
directions
- Mix together all ingredients, cover, and *refrigerate overnight* (very important). Serve cold or at room temperature.
- All ingredient measurements are approximate, as I rarely measure them -- I find that while finely dicing the vegetables may be more time consuming, it's worth it for a more appealing end product.
- You can also substitute dried basil if you don't have access to fresh, about 2-3 tablespoons dried will do. I also use a garlic press instead of actually mincing the garlic, as it's faster, easier, and gets all the good garlic juice in there -- :) Enjoy!
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