Smoky Bean Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/1/2 lbs green beans cut diagonally 1-inch pieces
1 15-16 oz. can black beans drained
1 15-16 oz. can red kidney beans drained
Jalapeno Vinaigrette:
9 bacon slices cut into 1/2-inch pieces
6 tbsp. white wine vinegar
1/4 cup vegetable oil
1/4 cup jalapeno chilies seeded and minced
3 tbsp. Dijon mustard
2 tbsp. golden brown sugar packed
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Directions: |
Directions:1. Cook green beans in large pot of boiling salted water until crisp-tender about 4 minutes
2. Drain beans, pat dry, and transfer to large bowl
3. Add black beans and kidney beans to green beans and chill until cold
4. Saute bacon slices in medium skillet over medium-high heat until crisp
5. Using slotted spoon transfer bacon to paper towels to drain
6. Transfer 2 tbsp. bacon drippings to medium bowl and discard the rest
7. Add vinegar and remaining ingredients and whisk to blend
8. Season dressing to taste with salt and pepper
9. Toss the beans with the vinagrette and mix in the bacon slices |
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Number Of
Servings: |
Number Of
Servings:6 to 8 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Great salad for barbecue
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