Mexican Bean Salad

March 31, 2011 § 23 Comments

As the air gets warmer and the days get longer I find myself thinking more and more about summer. I miss the long lazy days where all I am responsible for is coming home before dark and making yummy food. I miss the beach, the parties, and of course, the picnics. ;-)

Today I’m going to share a Rojek family favorite with you. My mom and I devised this recipe ourselves after hours of surfing AllRecipes for the perfect bean salad recipe only to come back empty-handed. It’s always a hit at picnics and potlucks!

When I was younger I despised, maybe even hated, bean salad. With a passion. I was much more of a pasta or potato salad kind of girl. Don’t get me wrong, I wasn’t a picky child, my parents made me taste a bit of everything, but I still had a few limits. Up until 2 years ago I wouldn’t touch any type of bean, brussel sprout, or green bean. Oh, and don’t even mention Scrapple. (It’s a Jersey thing.) Now, dare I say it, love all of them!

Shortly after I began to love beans my mom and I began to love swanky deli bean salads.

They were flavorful, delicious, and really expensive. Nearly $15 a pound! :-?

Luckily beans are cheap and it only takes 15 minutes to make this healthier and tastier version!

Mexican Bean Salad

“Bring this easy bean salad to the next picnic or gathering and you’ll be the life of the party! Everyone will be begging for more!”

Ingredients:

  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1(15 ounce) can chickpeas, drained and rinsed
  • 1 (12 ounce) container edamame, cooked and cooled
  • 1 green bell pepper, diced
  • 1 red onion, diced
  • ½ cup olive oil
  • 1/3 cup red wine vinegar
  • juice of 1 small lime
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar
  • ¼ teaspoon salt
  • 2 cloves garlic, minced
  • ¼ cup fresh cilantro, chopped
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon hot sauce

Directions:

  1. In a large bowl, combine beans, bell pepper, edamame, and red onion.
  2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, chili powder, pepper, and hot sauce. Pour dressing over the veggie and bean mixture, mix well. Chill thoroughly, serve cold.

    3. Yield:  5 cups bean salad

    * * * * *

    The first time my mom and I made this bean salad we told them that we bought it from an expensive deli near our house and everyone believed us.  After hearing how delicious they thought it was, we confessed that we made it ourselves. Now every time we get invited to a picnic, potluck, or family gathering the invitation has “PS – Bring the bean salad!” at the bottom.

    Oh yeah. Remember at the beginning of this post when I said that the air is getting warmer and the days are getting longer? Clearly that didn’t apply to this lovely day. It was 40 degrees, rainy, and I still had to go to Track practice. Plus we ran intervals today.

    Thank goodness tomorrow’s Friday! :-)

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§ 23 Responses to Mexican Bean Salad

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