Sunday, April 17, 2011

Ashlee's Bean Salad

This is an AMAZING Bean Salad, or "dip" that my cousin Ashlee shared with our family yesterday.  She brought tortilla chips for scooping it onto.. WOW.. I ate some of it without chips too, just as a salad.. this stuff is great, So I thought I'd share her recipe.

Best-Ever Texas Caviar
(Adjust onion, peppers, etc . . . for your taste preference.  Can use 2 cans of black eyed peas for one each of the beans)
3 (15 oz) cans black beans, rinsed and drained
3 (15 oz) cans pinto beans, rinsed and drained
3 (15 oz) cans white corn, rinsed and drained
1 ½ (4 oz) cans chopped green chilies, undrained
1 ½ Jalapeno pepper, seeded and finely chopped (or two 4 oz cans)
1 ½ Red bell pepper - cored, seeded, and finely chopped
1 ½ Green bell pepper – cored, seeded, and finely chopped
1 ½ Small red onion, finely chopped
1 ½ Bunches cilantro leaves, finely chopped (optional)
¾ cup Rice vinegar
¾ cup Olive oil
½ cup Sugar
¾ tsp Garlic powder
Mix the black beans, pinto beans, white corn, chilies, jalapeno peppers, red and green bell peppers, red onion, and cilantro together in a large bowl.
To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan.  Bring to a boil, then remove from heat, and cool.  Pour dressing over bean mixture and toss to mix evenly.  Chill.

1 comment:

  1. Wow, that sounds delicious! Definitely more appealing than real caviar, lol!