I have been looking for a bean salad recipe for a couple of decades, ever since I tried the store fresh salad versions, but couldn’t find a good dressing to compliment the beans. I was introduced to this recipe by two friends at work, Jennifer and Silvio, who let me try their snack (they were eating it with scoop tortilla chips). I was instantly hooked and asked for the recipe. I have modified it a bit, as the original called for using sweetcorn, which I don’t really like in salsa, but you can essentially add any beans, corn or whatever that you fancy. It’s a great recipe to use up tins from the store cupboard for a delicious snack that will last for at least a week in the refridgerator.
1/3 cup olive oil 2 tablespoons fresh lime juice 1 tablespoon red wine vinegar 1 garlic clove, minced 1 1/2 teaspoons ground cumin 1 1/2 teaspoons dried oregano 1/2 teaspoon salt 1/4 teaspoon sugar 1/2 teaspoon black pepper
15 oz can black beans, rinsed and drained 15 oz garbanzo beans (chickpeas), rinsed and drained 15 oz can kidney beans, rinsed and drained 3/4 cup red onion, very finely chopped 1/2 cup tomato, diced (I have used canned for this and find it works fine) 2 jalapeno chilis, seeded and finely chopped 1/4 cup frsh cilantro
- Combine the salad ingredients in a large bowl.
- In a separate bowl, whisk the dressing ingredients to combine.
- Pour dressing over salad and mix well.
- Store in an airtight container in the fridge.
- Keeps for up to one week and is best the day after making.