Three Bean Salad

Try our refreshing and hearty Three Bean Salad with a Southwest twist. Roasted
or fresh peppers, zesty dressing, and a hint of spice make this dish a
crowd-pleaser.

Servings: 12

Author:

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Course:

Salad

Cuisine:

American

Keywords:

BEANS AND PEAS

Instructions

1 ur the drained and rinsed beans into a large bowl.
2 If you prefer roasted peppers, slice the peppers into quarters, remove the
cores, and place them on a lightly oiled baking sheet. Set the oven to broil and
broil the peppers in the center of the oven for about 20 minutes, or until the
skins char and bubble up. Let them cool, peel off the skins, discard the skins,
and chop the peppers. Add to the mixing bowl.
3 If you prefer fresh peppers, simply stem, core, and chop them. Add to the mixing
bowl.
4 Mix in the chopped onion, minced garlic, and cilantro.
5 In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice,
chili flakes, hot sauce, and a bit of salt and pepper. Pour this mixture over
the beans and vegetables, and mix everything until nicely coated.
6 Chill for at least 1 hour before serving. Longer chilling time will enhance the
flavors even more.

Three Bean Salad

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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