Recipe for a Smoky Mexican Bean Salad, a perfect Summer side dish to enjoy at your next braai
1 small red onion finely chopped
1/2 cup green beans chopped
1/2 cup corn kernels
1 cup kidney beans pre-cooked
1 cup navy beans pre-cooked
1 cup butter beans pre-cooked
1 cup cannellini beans pre-cooked
2 tomatoes blanched
2 fresh red chilli finely sliced
1/2 teaspoon smoked paprika
salt and black pepper
1/2 cup red wine vinegar
1/3 cup white sugar
4 tablespoons olive oil
2 tablespoons fresh lime juice
1 cup fresh parsley finely chopped
First off, combine the onion, green beans, corn and beans in a mixing bowl. Set aside.
Next, blanch the tomatoes (let soak in boiling water and remove the skin), then blend into a paste. Add the pulverised tomatoes to the beans.
In a separate mixing bowl, combine the chilli, paprika, seasoning, vinegar, sugar, olive oil, lime juice and parsley. Mix well.
Combine the dressing and mix it through the bean mix. Store in clean glass jars in the fridge for up to 5 days.
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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.