Wait, are beans really a fruit? Or does it just rhyme with toot?
Someone help me out here.
In other news, we went to a bbq this week and wanted to bring a side dish to share. I looked in the cupboards, I looked in the fridge and whammy! This magic bean salad was born. It screams healthy living, so you should eat a lot of it and enjoy your healthy warming glow.
Magic Bean Salad
1 TBL finely minced yellow onion
2 garlic cloves, minces
1 tsp dijon mustard
1 tsp cumin
1 tsp chili powder (I used chili pallisa molido, a mild one)
1 tsp honey or agave
juice from 1 lime
salt & pepper
1/3 cup olive oil
3 cans of beans (I used 1 each: pinto, black, garbanzo)
1 tomato, diced
1/4 cup yellow onion, chopped
1 jalapeno pepper, chopped, seeds and membrane removed
1 avocado, cut into bite sized chunks
1/4 cup green onion, sliced
1/4 cup cilantro
In a large bowl whisk together the minced onion, garlic, mustard, cumin, chili powder, honey, lime, and salt & pepper. Slowly add the olive oil, whisking to incorporate.
Add the beans, tomato, onion, and pepper to the bowl and mix well to coat all with dressing. Add green onion and avocado and mix gently so as not to mush up the avocado. Top with cilantro.
You may want to make this a couple hours ahead of time to allow the beans to really soak up the flavors of the dressing. Or not. Whatever.
P.S. This salad would be great as a taco filling.