January 16, 2016

Southwestern Three-Bean Salad


Here's a new recipe I made for a school function that is made for a crowd.  I would say this sweet, salty, and spicy bean salad could feed 20-30 people, so make sure to use it for your next party.  Even though it has a lot of ingredients, it's a pretty simple salad that does not require much work, except maybe some slicing and dicing.  While a very light and tangy salad, with all the beans, it should keep you full for a while!

What You'll Need:
  • 2 pounds corn (+ olive oil, paprika, salt, steak seasoning, and garlic powder)
  • 12 cups chick peas, drained and rinsed
  • 12 cups black-eyed-peas, drained and rinsed
  • 12 cups black beans, drained and rinsed
  • 3 cups green chiles, diced
  • 12 ounces roasted red peppers, diced
  • 1 red onion, diced
  • 1 pint grape tomatoes, quartered
  • 3 ounces chives, thinly sliced
  • 1/4 cup lime juice
  • 1/4 cup honey
  • 3/4 cup rice wine vinegar
  • 2 ounces cilantro
  • Salt, pepper
  • 2 tablespoons ground cumin
1.  Toss corn with 1/2 cup olive oil, paprika, salt, Montreal steak seasoning, and garlic powder.  Roast in a 350-degree oven for 15 minutes, until slightly roasted.

2.  In a large lexan container or mixing bowl, combine the first eight ingredients.  In a small whisking bowl, mix remaining ingredients to make a dressing.  When corn cools, mix everything together.  Garnish with extra chives and cilantro.



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