Pepper Bean Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 15 oz. can black beans, rinsed and drained
1 15 oz. can kidney beans, rinsed and drained
1 15 oz. can pinto beans, rinsed and drained
1 15 oz. bag super sweet frozen niblet corn or 2 cups fresh corn on the cob kernels
1 red onion, chopped
2 garlic cloves, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 jalapeņo peppers, seeded and chopped
Dressing:
1/2 cup chopped, fresh cilantro
1 tsp. ground cumin
1 T. Aleppo pepper (found at Penzeys Spices, a must have for this recipe!)
1 tsp. fresh ground pepper
1 tsp. sea salt
1/4 cup canola oil
1/2 cup red wine vinegar
2 limes, juice of (1/4 - 1/3 cup)
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Directions: |
Directions:In a large bowl, combine the beans, corn, onion, garlic, bell peppers and jalapeņo peppers. Toss well. Combine the cilantro, cumin, Aleppo pepper, fresh ground pepper, sea salt, oil, vinegar and lime juice in a container with a lid. Shake well to mix thoroughly. Right before serving, pour the dressing over the salad and toss to coat. |
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Number Of
Servings: |
Number Of
Servings:8-10 as a side dish |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: I found this recipe in a Penzeys Spices magazine a few years ago and it's been a hit ever since! There is no substitution for the Aleppo Pepper so if possible get the real deal at penzeys.com or visit one of their stores!
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