RCI-VG.004.1423.001
Three-bean Salad
Three-bean Salad from the Recidemia collection
Prep25 min
Cook25 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- red onion1 smallchopped (⅔ cup)
- Good Fat dressing¼ cup
- can lima beans15½ ozrinsed and drained
- can black beans15½ ozrinsed and drained
- can red kidney beans15½ ozrinsed and drained
- chopped canned chipotle pepper in adobo sauce2 tbsp
- ¼ cup
- 4 to 5 unit
Method
1
Soak the sun-dried tomatoes in warm water for 5 minutes until softened, then drain and chop into bite-sized pieces.
2
Rinse and drain the canned lima beans, black beans, and red kidney beans thoroughly under cold running water, then transfer to a large mixing bowl.
3
Add the chopped red onion, chopped chipotle pepper in adobo sauce, and softened sun-dried tomatoes to the bean mixture.
4
Pour the Good Fat dressing over the bean mixture and toss gently but thoroughly to combine all ingredients evenly.
5
Fold in the chopped fresh cilantro until well distributed throughout the salad.
6
Let the salad sit at room temperature for at least 10 minutes to allow the flavors to meld before serving.