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Tex-Mex · Salad
Marinated Four-Bean Salad
Black beans, kidney beans, green beans and yellow wax beans tossed with red onion, cilantro, cumin and a sweet-sharp vinegar dressing. It travels well, so it suits picnics and barbecues.
- YieldServes 8
- Hands-on12 min
- Total43 min
- Difficulty
Ingredients
- 1 canblack beans, 15 oz (425 g) can, rinsed and drained
- 1 canred kidney beans, 15 oz (425 g) can, rinsed and drained
- 1 cangreen beans, 8 oz (227 g) can, rinsed and drained
- 1 canyellow wax beans, 8 oz (227 g) can, rinsed and drained
- 1 cupred onion, chopped
- ¼ cupfresh cilantro, chopped
- 1jalapeño, seeded and finely choppedoptional
- 5 tbspcider vinegar
- 2½ tbspextra-virgin olive oil
- 1 tbsplight brown sugar
- 1½ tspground cumin, plus more to taste
- ½ tspsalt, plus more to taste
- to tasteblack pepper, freshly ground
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