Thursday, November 5, 2020

Goya 3-Bean Salad

1 can (15.5 oz.) Blackeye Peas, drained and rinsed
1 can (15.5 oz.) Chick Peas, drained and rinsed
1 can (15.5 oz.) Red Kidney Beans, drained and rinsed
1 medium cucumber, peeled, seeded and chopped (2 cups)
1 red bell pepper, seeded and finely chopped (about 1 cup)
2 Tab. finely chopped fresh cilantro
3 Tab. Red Wine Vinegar
2 packets GOYA® Salad and Vegetable Seasoning
1 Tab. Lemon Juice
½ cup Olive Oil

In large serving bowl, mix together blackeye peas, chick peas, kidney beans, cucumbers, peppers, and cilantro.

In small bowl, whisk together vinegar, salad and vegetable seasoning, and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely.

(To help the flavor of the dressing make its way inside the bean, heat the dressing until warm before mixing with the beans -a 1 minute zap in the microwave will do the trick. Then, mix and refrigerate until cold.)

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