Three Bean Salad With Coriander Chili Dressing Food

THREE BEAN SALAD

Steps:

• Make the dressing: In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
• Chill and serve: Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let come to close to room temperature to serve.

THREE BEAN SALAD WITH CHILI-APRICOT DRESSING

Steps:

• For Chili-Apricot Dressing: COMBINE apricot preserves, balsamic vinegar, lime juice, cumin and chili powder in a large mixing bowl.
• STIR-IN well drained chick peas, kidney beans, black beans, bell peppers, red onion and cilantro, mixing until blended. Season to taste with salt and pepper.
• To serve: DIVIDE salad greens evenly among 8 salad plates. Scoop 1/2 cup bean salad onto center of greens. Garnish with additional sprigs of cilantro, if desired.

THREE-BEAN SALAD WITH CORIANDER CHILI DRESSING

Steps:

• In a large saucepan combine the black beans with triple their volume of cold water and in another large saucepan combine the white beans with the same proportion of cold water. Bring the water to a boil and simmer the beans, uncovered, for 2 minutes. Remove the pans from the heat and let the beans soak for 1 hour. Drain each pan of beans separately in a colander. In each pan put 2 1/2 quarts water and stir the black beans into the water in one pan, the white beans into the water in the other. Cook the beans at a bare simmer, testing for doneness every 5 minutes, for 15 to 40 minutes, or until they are just tender but still hold their shape. Drain the beans and let them cool to warm.
• In a blender purée 1 of the garlic cloves, the jalapeños, and 1 cup of the coriander with 1/3 cup of the lemon juice, 2/3 cup of the oil, and salt to taste, scraping down the side of the blender, until the dressing is smooth. In a very large bowl toss the beans with the dressing and let them marinate, covered and chilled, stirring occasionally, overnight. The salad may be prepared up to this point 1 day in advance and kept covered and chilled.
• In a saucepan of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In the blender purée the remaining garlic clove and the remaining 1 cup coriander with the remaining 2 tablespoons lemon juice, the remaining 1/3 cup oil, and salt to taste, scraping down the side of the blender, until the dressing is smooth. Add the green beans and the dressing to the bowl of dressed beans, toss the salad well, and serve at room temperature.

TRADITIONAL THREE BEAN SALAD

Steps:

• Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
• Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.

SPICY 3-BEAN CHILI SALAD

Steps:

• Soak the onions in a bowl of ice water to mellow their sharpness and set aside. Strain and rinse the black, kidney and pinto beans.
• Add 3 tablespoons of the oil, the tomato paste, chili powder, cumin and oregano to a medium skillet. Turn the heat to medium-low and cook, stirring frequently with a wooden spoon or heatproof spatula, until the tomato paste and oil have come together as a dark brown paste, 6 to 8 minutes. Stir in the garlic and cook for 1 minute more. Turn off the heat, and stir in the remaining 5 tablespoons oil. Let cool for 25 minutes so the oil can absorb the flavors of the tomato-paste mixture.
• Pour the oil mixture into a fine-mesh strainer set over a liquid measuring cup with a spout. Do not press down on the tomato-paste mixture, just let the oil drain until there is at least 1/4 cup of it in the measuring cup, 5 to 7 minutes. Discard the tomato-paste mixture. Put the pickled jalapeno juice and 1 teaspoon salt into a large mixing bowl, and slowly whisk in the flavored oil.
• Strain the onions, and add them to the bowl with the dressing. Add the jalapenos, all the beans and the red and yellow bell peppers. Stir to combine, and add salt to taste. Cover with plastic wrap, and refrigerate for at least 30 minutes or up to overnight. Serve with a dollop of sour cream, and garnish with the sliced scallions.

KIDNEY BEAN SALAD WITH CHILI AND CORIANDER

Steps:

• Place the beans in a large saucepan and pour in enough water to cover them. Bring to boil, drain and add fresh water to cover. Add the cumin, garlic, chili, onion, bay leafs, salt and pepper. Simmer gently, covered, for about one hour, or until cooked (add more water if the beans start to get too dry).
• In a large serving bowl combine the tomatoes, onion, jalapeno pepper and oregano. Drain the beans, add them to the tomatoes and toss.
• Mix the olive oil with the juice of the lime (adding the juice to taste) and the vinegar. Season with salt and pepper and add to the beans. Toss thoroughly.
• Just before serving, add the coriander and mix well.

DRESSING FOR THREE BEAN SALAD

Steps:

• Combine all ingredients in small saucepan and bring to a boil to dissolve sugar. Allow to cool slightly and pour over beans/veggie mixture.