If you love TexMex style dishes, you will love my spin on three bean salad. This dish is not only delicious, but beautiful. It has many layers of flavors and will be a refreshing addition to any meal from South of the border.
MEXICAN FOUR BEAN SALAD
1 lb Black beans * (or one 15 oz can rinsed and drained)
1 lb Pinto beans * (or one 15 oz can rinsed and drained)
1 lb Green beans ** (or one 15 oz can rinsed and drained)
1 lb White beans * (or one 15 oz can rinsed and drained)
1 lb Corn, whole (grilled then cut from cob, or a one pound package frozen – thawed)
3 Green onions, sliced
½ c Cilantro, chopped
1 lb Cotija cheese
2 Jalapenos, seeded, chopped
3 Garlic cloves, sliced thinly
½ c Olive oil
½ c Lime juice
6 T Sugar
1 ½ t Salt
1 T Pepper
1 T Cumin
1 t Chili powder
½ t Red pepper flakes
In a large bowl, mix together beans, corn, green onions and cilantro.
In a separate bowl, mix together olive oil, lime juice and the remainder of the ingredients listed.
Make the marinade and mix the vegetables (but not the cheese) and place in separate containers in the refrigerator one day in advance.
The night before the meal, toss the vegetables with the marinade. Cut Cotija cheese into small cubes, and toss gently with marinated vegetables. Cover and refrigerate overnight.
* Final weight after cooked, drained, and cooled. This requires about 6.5 ounces of dried beans per recipe.
** To prepare green beans trim off stem end, cut into 1” sections, drop into boiling water for five minutes, drain and place in bowl of ice water for five minutes, then drain.