Marinated Bean Saladbbq list, beans, salads 1/2 Cup salad dressing (see recipe below) 1 can (15 oz) black beans 1 can (15 oz) pinto beans 1 can (15 oz) white navy beans 2 jars (7 oz) roasted bell peppers; drained and chopped 1 large sweet onion; sliced paper-thin 1/4 cup cider vinegar 2 teaspoons sugar 1/2 teaspoon salt; to taste SALAD DRESSING: 1 tablespoon balsamic vinegar 2/3 cup olive oil 1 teaspoon cilantro; minced 1/2 teaspoon thyme; minced 1/2 teaspoon basil; minced 1/4 teaspoon ground cumin 1 teaspoon honey mustard 1 clove garlic; minced Salad Dressing: In a mixing bowl, combine all ingredients. Process in food processor until smooth. Makes 2/3 cup. Salad: Drain beans in colander. Place in large bowl with peppers. Add 1/2 cup of prepared salad dressing and toss gently. Cover and refrigerate at least 1 hour, preferably overnight. Reserve and refrigerate remaining salad dressing. In another bowl, toss the onion with the vinegar sugar and 1/2 teaspoon salt. Cover and refrigerate. At serving time, adjust seasoning on beans. Add remaining salad dressing, if desired. Garnish with sliced onion mixture. |
