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SEPTEMBER RECIPE

by admin on Wednesday, September 28, 2011 · 4 comments

in Recipes

Baja Bean and Cilantro


Our journey is coming to an end, but you can still savor the spicy flavors of Mexico at home! Enjoy this Low-Fat and Vegan recipe of fresh Mexican flavors with California Style!


VINAIGRETTE:

Combine ingredients and whisk thoroughly to combine.

¾ cup balsamic vinegar

½ cup canola oil

1 Tablespoon diced green chilies

1 ½ teaspoons crushed red pepper flakes

1 ½ teaspoons ground cumin

1 teaspoon table salt

1 teaspoon white sugar

1 teaspoon chili powder

3 cloves finely minced garlic

===============================================================

ASSEMBLY:

Combine ingredients and mix to evenly coat with dressing. Allow to marinate for 2 hours. Season to taste with salt and pepper.

5 ½ cups canned black beans (rinse)

3 ¾ cups canned pinto beans (rinse)

2 ¼ cups canned garbanzo beans (rinse)

1 cup ¼” diced red onions

1 cup ¼” diced carrots

1 cup ¼” sliced green onions

¾ cup ¼” diced red bell peppers

½ cup chopped cilantro

¼ cup chopped parsley

Vinaigrette

Yields approximately 12 cups.



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{ 4 comments… read them below or add one }

Amy Collins Wednesday, September 28, 2011 at 1:16 pm

Very yummy! Thanks so much.

Reply

Bridget Bjork Wednesday, September 28, 2011 at 3:02 pm

Thanks for sharing these fantastic recipes with everyone Mike S. You ROCK!!!

Reply

J Claessens Tuesday, April 8, 2014 at 8:32 pm

I love this stuff! Thank you for sharing the recipe!!

Reply

Kimberly Savage Saturday, April 19, 2014 at 2:20 pm

So glad you have YOUR recipe! I knew it had carrots, but no other recipe had carrots listed. My daughter and I LOVE this yummy salad. A great alternative to traditional 3 bean salad. Thank you for posting this! See you next Thyme!!

Reply

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