SEPTEMBER RECIPE
Baja Bean and Cilantro
Our journey is coming to an end, but you can still savor the spicy flavors of Mexico at home! Enjoy this Low-Fat and Vegan recipe of fresh Mexican flavors with California Style! |
VINAIGRETTE:
Combine ingredients and whisk thoroughly to combine.
¾ cup balsamic vinegar
½ cup canola oil
1 Tablespoon diced green chilies
1 ½ teaspoons crushed red pepper flakes
1 ½ teaspoons ground cumin
1 teaspoon table salt
1 teaspoon white sugar
1 teaspoon chili powder
3 cloves finely minced garlic
===============================================================
ASSEMBLY:
Combine ingredients and mix to evenly coat with dressing. Allow to marinate for 2 hours. Season to taste with salt and pepper.
5 ½ cups canned black beans (rinse)
3 ¾ cups canned pinto beans (rinse)
2 ¼ cups canned garbanzo beans (rinse)
1 cup ¼” diced red onions
1 cup ¼” diced carrots
1 cup ¼” sliced green onions
¾ cup ¼” diced red bell peppers
½ cup chopped cilantro
¼ cup chopped parsley
Vinaigrette
Yields approximately 12 cups.
Very yummy! Thanks so much.
Thanks for sharing these fantastic recipes with everyone Mike S. You ROCK!!!
I love this stuff! Thank you for sharing the recipe!!
So glad you have YOUR recipe! I knew it had carrots, but no other recipe had carrots listed. My daughter and I LOVE this yummy salad. A great alternative to traditional 3 bean salad. Thank you for posting this! See you next Thyme!!