Santa Fe Bean Salad Recipe

From Dorothy McNett's Recipe Book.

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Santa Fe Bean Salad

From Dorothy McNett's recipes at Use three beans for this versatile salad, such as red kidney beans, garbanzos, and fresh green beans.

1 cup garbanzo beans
1 cup kidney beans (see recipe for pressure cooking!)
1 - 2 cups green beans
1-2 stalks celery, diced
1-2 anaheim chilies or other chile peppers, diced
1 medium red onion, cut into rings and diced
salad greens as desired
1/2 cup extra virgin olive oil
zest and juice from 1 large lemon
zest and juice from 1 small orange or tangerine
1/3 cup diced fresh cilantro or celery, or a combo
1 finely diced green onion
1/2 teaspoon fine sea salt
freshly ground pepper, as desired

If cooking you own dried beans, see recipe for pressure cooking. Cook ahead and allow to cool. Or, use canned beans but select only the best quality, read the labels! To cook the green beans, wash them well, snipping off the stem end but leave the tail end intact. Heat about 1/4 cup water in a heavy bottomed frypan or saute pan to boiling, add the beans, cover and time for 3 minutes. Remove from heat, drain and cool a bit. In a large beautiful bowl, combine the 3 bean varieties (cutting up the green beans a bit if needed), celery, chile pepper, onion and salad greens. In glass measuring cup whisk together the oil, zests and juices, cilantro or parsley, green onion, salt and pepper adjusting the seasonings as desired. Pour over the salad, toss well, and serve! This also makes nice "plated" salads. Just arrange the salad ingredients nicely on individual plates and drizzle with a bit of the dressing.

Recipe created 2011-09-11.

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