Tangy for bean salad

Name: Tangy for bean salad
Cook time: 15 min
Cuisine: Mexican recipes
Ingredients: 1 can of GOYA Black Beans in sauce; 1 can of Blackeyed beans; 1 can of Garbanzos extra goya; 1 can of pinto beans, drained and rinsed; 1 medium red onion, finely chopped; 1 medium tomato, cored, seeded and finely chopped; 2 tablespoon of finely chopped fresh cilantro; 3 tablespoon of minced garlic; 3 tablespoon of red wine vinegar; 1 tablespoon of sugar; 0.25 tablespoon of crushed red peppers; 0.25 cup of Único Olive Oil; 1 pinch of Adobo with GOYA pepper

Mexican recipes

Vegetables

Dinner

Easy

15'

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

Ingredients

For the salad

1 can of GOYA Black Beans in sauce
1 can of Blackeyed beans
1 can of Garbanzos extra goya
1 can of pinto beans, drained and rinsed
1 medium red onion, finely chopped
1 medium tomato, cored, seeded and finely chopped
2 tablespoon of finely chopped fresh cilantro
3 tablespoon of minced garlic

For the dressing

3 tablespoon of red wine vinegar
1 tablespoon of sugar
0.25 tablespoon of crushed red peppers
0.25 cup of Único Olive Oil
1 pinch of Adobo with GOYA pepper

Preparation

In large bowl, combine black beans, cannellini beans, chick peas, pinto beans, onions, tomatoes, cilantro and garlic.
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.