Tres Frijoles Salad
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.
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
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
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