Tres Frijoles Salad

Menu Part: 
Salad
Cuisine Type: 
Latin
Serves: 
320 1/4-cup servings

Kidney beans, great Northern beans and black beans make up the namesake beans in this salad, which also features red and green peppers, corn and a dressing made with Cholula Hot Sauce.

Ingredients

Tres Frijoles Salad Dressing:
Yield: 3 qts.

1 qt. extra virgin olive oil
1 qt. red wine vinegar
1 cup lime juice
1 cup lemon juice
1 cup garlic, minced
1 cup granulated beet sugar
1/4 cup Cholula Hot Sauce
1 tbsp. chili powder
1/4 cup cumin seed
1/4 cup ground black pepper
1/2 cup kosher salt

Salad:

1 #10 can black beans, drained
1 #10 can kidney beans, rinsed, drained
1 #10 can great Northern beans, drained
3/4 qt. green peppers, 1/4-in. dice
3/4 qt. red bell peppers, 1/4-in. dice
1 gal. whole kernel frozen, thawed
3/4 qt. red onion, 1/4-in. dice
2 cups fresh cilantro, chopped
3 qts. Tres Frijoles Salad Dressing, beaten

Steps

1. For dressing: Place all ingredients in container and, using immersion blender, mix well.

2. To assemble salad: Combine beans, peppers, corn, onion and cilantro. Pour dressing over bean mixture and toss to coat.

3. Taste and correct seasonings. Note: This salad is best when flavors have time to marry for several hours or overnight.

Recipe by University of Colorado, Boulder

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