FRESH NEWS

SEPTEMBER RECIPE

Baja Bean and Cilantro


Our journey is coming to an end, but you can still savor the spicy flavors of Mexico at home! Enjoy this Low-Fat and Vegan recipe of fresh Mexican flavors with California Style!


VINAIGRETTE:

Combine ingredients and whisk thoroughly to combine.

¾ cup balsamic vinegar

½ cup canola oil

1 Tablespoon diced green chilies

1 ½ teaspoons crushed red pepper flakes

1 ½ teaspoons ground cumin

1 teaspoon table salt

1 teaspoon white sugar

1 teaspoon chili powder

3 cloves finely minced garlic

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ASSEMBLY:

Combine ingredients and mix to evenly coat with dressing. Allow to marinate for 2 hours. Season to taste with salt and pepper.

5 ½ cups canned black beans (rinse)

3 ¾ cups canned pinto beans (rinse)

2 ¼ cups canned garbanzo beans (rinse)

1 cup ¼” diced red onions

1 cup ¼” diced carrots

1 cup ¼” sliced green onions

¾ cup ¼” diced red bell peppers

½ cup chopped cilantro

¼ cup chopped parsley

Vinaigrette

Yields approximately 12 cups.



0 thoughts on “SEPTEMBER RECIPE”

  1. So glad you have YOUR recipe! I knew it had carrots, but no other recipe had carrots listed. My daughter and I LOVE this yummy salad. A great alternative to traditional 3 bean salad. Thank you for posting this! See you next Thyme!!

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