Marinated Bean Salad
1/2 c Salad dressing (see recipe below)
1 can (15 oz) black beans
1 can (15 oz) pinto beans
1 can (15 oz) white navy beans
2 Jars (7 oz) roasted bell peppers drained & chopped
1 lg Sweet onion sliced paper-thin
1/4 c Cider vinegar
2 ts Sugar
1/2 ts Salt to taste
—–SALAD DRESSING—–
1 tb Balsamic vinegar
2/3 c Olive oil
1 t Cilantro minced
1/2 ts Thyme minced
1/2 ts Basil minced
1/4 ts Ground cumin
1 t Honey mustard
1 Clove garlic minced
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.
In another bowl, toss the onion with the vinegarm 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.
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