Zutaten für Three Bean Salad With Fresh Cilantro And Walla Walla Onion
- Apple Cider Vinegar
- Grapeseed Oil
- Brown Sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Garbanzo Beans
- Small White Beans
- Baby Lima Beans
- Carrots
- 1/2 cup Walla Walla onion, finely chopped
- 1/4 cup fresh cilantro, roughly chopped
- Fresh Jalapeno Peppers
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1/2 cup red bell pepper, finely chopped (or poblano/Anaheim)
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Zubereitung von Three Bean Salad With Fresh Cilantro And Walla Walla Onion
- **Whisk the Vinaigrette:** In a small bowl, whisk together 2 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon honey or maple syrup, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- **Prep the Vegetables:** Finely chop 1/2 cup Walla Walla onion (or substitute) and 1/2 cup red bell pepper (or poblano/Anaheim). Roughly chop 1/4 cup fresh cilantro.
- **Combine the Salad:** In a large bowl, combine 1 (15-ounce) can kidney beans (rinsed and drained), 1 (15-ounce) can black beans (rinsed and drained), 1 (15-ounce) can pinto beans (rinsed and drained), the prepared onion, bell pepper, and cilantro.
- **Dress the Salad:** Pour the vinaigrette over the bean mixture and gently toss to coat.
- **Chill & Marinate:** Cover the bowl and refrigerate for at least 3 hours (or up to overnight) to allow the flavors to meld. This step is key for maximum deliciousness!
- **Serve & Enjoy:** Serve chilled. Each serving is approximately 1/2 cup.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
6 g
Zucker
7g
Fett
1g
Kohlenhydrate
7g
