Guanajuato Style Bean Salad
|Chickpeas||5 Ounce, drained, rinsed (155 Gram Cooked / Canned)|
|Black beans||5 Ounce, drained, rinsed (155 Gram Cooked / Canned)|
|Pinto beans||5 Ounce, drained, rinsed (155 Gram Cooked / Canned)|
|Green beans||8 Ounce (250 Gram)|
|Tomatoes||3 , diced|
|Mild red chilies||2 , cut into strips (Adjust Quantity As Per Taste)|
|Onion||1⁄2 , thinly sliced|
|For coriander and lime dressing|
|Chopped fresh coriander||2 Tablespoon|
|Lime juice||2 Fluid Ounce (1/4 Cup / 60 Milliliter)|
|Olive oil||2 Tablespoon|
|Freshly ground black pepper||To Taste|
1. Place chickpeas and black and pinto beans in a bowl and toss to combine.
2. Boil, steam or microwave green beans until just tender, drain and refresh under cold running water. Add cooked fresh beans, tomatoes, chilies and onion to bowl and toss to combine.
3. To make dressing, place coriander, lime juice, oil and black pepper to taste in a bowl and whisk to combine. Drizzle dressing over salad and stand for 30 minutes before serving.