Tangy for bean salad

Mexican recipes





The protagonists of this salad are our delicious tender grains. In this recipe, we use four different classes: black beans, Cannellini, chickpeas, and pinto beans. But if your family loves pink beans, or prefers the flavor of red beans, no problem! You just need to exchange one of the beans for your favorite variety and enjoy.

Ingredients Preparation Share



For the salad

For the dressing


  1. In large bowl, combine black beans, cannellini beans, chick peas, pinto beans, onions, tomatoes, cilantro and garlic.
  2. Using whisk, in medium bowl, whisk together vinegar, sugar and red pepper flakes.-, Slowly drizzle in olive oil, whisking constantly until incorporated; season with Adobo. Pour dressing over salad; toss to coat. Serve chilled or at room temperature.

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