Recipe
Three Bean Salad
This delicious salad gets even better after sitting a while for all of the flavors to blend. Make it up to a day or two before you plan to serve it and wow guests.
Ingredients
- 2 (15 oz.) cans black beans, drained and rinsed
- 2 (15 oz.) cans white beans, drained and rinsed
- 1 (15 oz.) can red kidney beans, drained and rinsed
- 2 poblano or anaheim chiles, roasted, seeded, and chopped
- 2 large tomatoes, seeded and chopped
- 1 red bell pepper, finely chopped
- 1 small red onion, finely chopped
- 1/2 cup chopped fresh cilantro
- 1 jalapeno pepper, finely chopped
- One-fourth cup red wine vinegar
- Juice of 1 lime
- Juice of 1 lemon
- 1/2 cup grapeseed oil
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons salt
- 1/4 teaspoon crushed red pepper
Directions
Combine all ingredients in a large bowl and toss gently but thoroughly to combine. Allow salad to sit at least 30 minutes at room temperature for the flavors to blend.
Refrigerate any leftover salad for up to several days but allow to return to room temperature before serving.
Recipe Details
- Source: Emeril's Test Kitchen
- Dish Type: Salads
- Cuisine: American
- Occasion: Any
- Effort Level: Simple
Reviews