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Recetas en Español

Recetas en Espanol

Southwestern Three-Bean Salad

Serving Size: 4 servings

Ingredients

Vinaigrette:

1/3 cup Fresh lime juice
3 tbs orange juice
1 tbs chopped fresh cilantro or parsley
½ tsp fresh minced garlic
¾ tsp ground cumin
¼cup Filippo Berio Extra Virgin Olive Oil

Salad:

2 medium carrots - 1/8" thick
1 medium red onion - 1/8" thick
1 ear shucked corn
½ of 15-ounce can black beans, rinsed and drained
½ of 15-ounce can white beans, rinsed and drained
½ of 15-ounce red pinto (kidney) beans, rinsed and drained
2 cups packed arugula
3 tbs Filippo Berio Olive Oil for brushing vegetables
4 tbs vinaigrette for arugula
Remaining vinaigrette for beans and vegetables

Cooking Instructions

Vinaigrette

Whisk all ingredients and serve; store in a covered container.

Salad:

Brush vegetables with olive oil. Grill carrots, corn, and onions on hot grill; when vegetables cool, dice carrots and onion, remove corn from ear. Set aside.
Combine beans and vegetables. Pour all but 4 tbs of vinaigrette over beans and vegetables; season with salt and pepper and toss to coat. Chill, covered in refrigerator at least 2 hours, stirring occasionally.
Pour 4 tbs vinaigrette over arugula and toss.
Serve arugula over beans and vegetables.

Recipe provided by Jim Coleman, Executive Chef of Normandy Farm and Coleman Restaurant. This Recipe brought to you by Filippo Berrio

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Southwestern Three-Bean Salad

Ingredients

Vinaigrette:

Salad:

Cooking Instructions

Vinaigrette

Salad:

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Southwestern Three-Bean Salad

Ingredients

Vinaigrette:

Salad:

Cooking Instructions

Vinaigrette

Salad:

Recipes By Category