TriBeCa Grill's Summer Bean Salad
Source of Recipe
The American Dry Bean Board
List of Ingredients
2 cups dry Great Northern or Navy beans
2 cups dry Black beans
2 cups dry Lima beans
2 cups dry Red Kidney beans
2 cups dry Pinto beans
1 large red onion, diced
2 red bell peppers, diced
1 bunch cilantro, cleaned and chopped
1 pint olive oil
1/4 cup balsamic vinegar
1/4 cup fresh lime juice
Fresh black pepper
Salt
Cayenne pepper
Recipe
Soak each variety of beans separately overnight. Drain and rinse the beans. Put each variety of beans in separate pots and cove by at least two inches of water. Cook each variety separately for 10-15 minutes until soft, drain, then let cool.
Mix all the beans together, except the black beans. (Add the black beans just before serving, otherwise they may bleed and make all the others black.)
Add the onions and peppers, olive oil, balsamic vinegar and lime juice, Season with pepper, salt and cayenne pepper to taste. Add the chopped cilantro and the black beans right before serving. Toss and enjoy. Serves 8-10.
Cooking Tip:
To eliminate length soaking and cooking time, substitute canned beans for dry beans:
1 (15-16 oz.) Great Northern or Navy beans, drained and rinsed
1 (15-16 oz.) can Black beans, drained and rinsed
1 (15-16 oz.) can Lima beans, drained and rinsed
1 (15-16 oz.) can Red Kidney beans, drained and rinsed
1 (15-16 oz.) can Pinto beans, drained and rinsed
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