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Firehouse Dalmatian Bean Salad




Source of Recipe


catgurrl at rc and from "The White Dog Cafe"


List of Ingredients




1/4 cup fresh orange juice
Grated zest and juice of 1 lime
1 jalapeno pepper, seeded and minced
1 Tbsp New Mexican chili powder
1 Tbsp ground cumin, toasted
2 tsp minced garlic
2 tsp salt
1/2 cup olive oil
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 carrot, peeled, finely diced
1/4 cup tightly packed fresh cilantro leaves and stems, chopped
2 cups cooked black beans
2 cups cooked white beans, such as Great Northern




Recipe



Whisk together the orange juice, lime zest and juice, jalapeno, chili powder, cumin, garlic and salt in a small bowl. Whisk in the oil in a slow, steady stream. Reserve.


Toss together both of the bell peppers, the carrot, cilantro, cooked black and white beans and the reserved vinaigrette in a large bowl. Taste and adjust seasoning, if necessary. The salad is best if you let it sit at room temperature to allow the flavors to blend for a few hours before serving. Cover and refrigerate for up to 3 days.

Bring to room temperature before serving.

Serves 4