Ingredients
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1 tablespoon balsamic vinegar
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2/3 cup olive oil
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1 teaspoon cilantro (minced)
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1/2 teaspoon thyme (minced)
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1/2 teaspoon basil (minced)
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1/4 teaspoon ground cumin
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1 garlic clove (minced)
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1 (15 ounce) can black beans
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1 (15 ounce) can pinto beans
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1 (15 ounce) can white navy beans
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2 (7 ounce) jars roasted sweet peppers (drained and chopped)
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1 -2 cup sweet onion (sliced paper-thin)
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1 teaspoon honey mustard
Instructions
- Salad Dressing: In a mixing bowl, combine all ingredients. Process in food processor until smooth. Makes 2/3 cup.
- Salad: Drain beans in colander. Place in large bowl with peppers. Add 1/2 cup of prepared salad dressing and toss gently. Cover and refrigerate at least 1 hour, preferably overnight.
- Reserve and refrigerate remaining salad dressing.
- Onion Garnish: In another bowl, toss the onion with the vinegar sugar and 1/2 teaspoon salt. Cover and refrigerate.
- At serving time, adjust seasoning on beans. Add remaining salad dressing, if desired.
- Garnish with sliced onion mixture.