I did make it - once - and it was very good but, it turned out to be a more complicated recipe than I had thought as all three of the beans that were used had to be cooked separately first. Each type took 30-45 minutes to cook, so with three pots steaming away on the stove, this really wasn't a great recipe to make for a salad on a warm day.
There had to be a simpler way to do this that would taste just as good. I've tried various versions over the years and there are a couple of recipes that I found to be quite good; "Southwestern Bean Salad" and "Southwest Salad". They just lacked that extra something of the original.
So, I went exploring the canned bean aisle at my local grocery stores. I have discovered a few variations that will work fairly well with the original recipe. Here then are two simplified versions of this recipe with some variations thrown in for good measure.
- drain beans, rinse well. Allow excess liquid to drain off thoroughly while preparing the other ingredients
Variations:
- If you are making the original recipe for a crowd of 12-15 people then I would suggest buying a can each of black beans, kidney beans and white kidney beans. Drain and rinse the beans thoroughly. Double the remaining ingredients. and make according to the above directions.
1/3 cup frozen kernal corn, thawed and drained
1/3 cup chopped red pepper
1/4 cup chopped green onion
1/4 cup chopped celery
1/4 cup fresh chopped cilantro
Dressing
1 Tablespoons oil (corn or canola)
1 1/2 teaspoon Cider vinegar
1 Tablespoon salsa (mild)
pinch cumin
1/2 teaspoon minced/chopped garlic (bottled type)
salt and pepper to taste - may not be needed
Combine all the salad ingredients. Mix all the dressings ingredients together and stir gently with the rest of the ingredients. Chill several hours or overnight. Stir before serving. Serves 4.
Enjoy!
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