Corned beef and bean salad 5.10.2016

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  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (15 oz.) can Great Northern white beans, rinsed and drained
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1/2 red onion, chopped
  • 1/2 jalapeno or serrano chile pepper, diced (optional)
  • 1/4 cup cilantro, chopped
  • Salt and Pepper, to taste
  • Dressing:
  • 2 limes, juice only
  • 1 teaspoon red wine vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 garlic clove, minced
  • 1/4 cup olive oil
  • Dash of hot sauce (optional)
  • Salt and Pepper, to taste

In a large bowl, mix together the first 7 ingredients for the salad with salt and pepper. In a small bowl, whisk together all of the ingredients for the dressing. Pour over salad; mix through. Cover; refrigerate for at least an hour for best flavor.

Sponsor: Utah Beef Council


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