Ensalada de Frijoles (Bean Salad)
DVO
Recipe Center
Serves:
4
Interchange the green pepper with your favorite chile to add heat and color to the salad.
3 tablespoons olive oil
1 1/2 tablespoons vinegar
1 garlic clove, minced
1/8 teaspoon chili powder
1/2 teaspoon oregano
2 cups kidney or black beans, cooked, drained
1 green pepper, chopped
1/2 cup red onion, chopped
1 tablespoon chopped pimento
12 pitted black olives, sliced
1/2 head lettuce
In a small jar, combine the oil, vinegar, garlic, chili powder, and oregano. Fit with a tight lid and shake vigorously to blend. In a large bowl, combine remaining ingredients, except lettuce. Pour oil mixture over bean mixture, cover, and refrigerate at least 2 hours. To serve, arrange lettuce leaves on a plate and spoon salad over the leaves.
**Let Cook'n do the math for you. Just enter the number of people you'd like your recipe to serve and then print out the multiplied recipe and shopping list!
Help on downloading recipes
OTHER GREAT RECIPES AND ARTICLES
Authentic Mexican Tamales
Huevos al Albaņil (Eggs in Green Salsa)
Carnitas Tamales (Shredded Pork Stuffed Corn Husks)
Green Chile Stew
Taquitos and Guacamole
Natillas (Meringue islands floating atop custard)
LIVE VOTE: Would you like a HomeCook'n WEEKLY?
HomeCook'n Cover Page
|