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Guanajuato Style Bean Salad

Mexican.Chef's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Bean
Interest: 
Healthy
Preparation Time: 
40 Minutes
Cook Time: 
5 Minutes
Ready In: 
45 Minutes

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