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Cinco de Mayo Bean Salad

Monday, 26 May 2008


If you want to have a blast on May 5th, literally and figuratively, serve this unique salad. It has texture, color, and flavor. The dressing is deceptive--it starts out mild, and then goes wild on the tongue. Serve lots of margaritas with this salad!


At a glance
Chile peppers
Cooking Method
No Cook
Heat Level
Appetizer/Hors d'oeuvre
8 to 10
  • 1 cup sliced young green beans, steamed for 3 minutes

  • 1 cup cooked garbanzo beans, if using canned, drain and rinse

  • 1 cup cooked kidney beans, drained and rinsed

  • 1 cup cooked lima beans

  • 1 cup cooked pinto beans or black beans

  • 1 medium onion, sliced into rings

  • 3 serrano chiles or jalapeño chiles, seeds and stems removed, cut into rings

  • 2 tablespoons granulated sugar

  • 1/2 cup red wine vinegar

  • 1/2 cup light olive oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon dry mustard

  • 1/2 teaspoon dry basil

  • 1 tablespoon freshly chopped parsley

  • 1 teaspoon finely minced habanero chile


Combine the green beans, garbanzo beans, kidney beans, lima beans, pinto beans, onion, and serrano chiles in a ceramic bowl, cover and refrigerate.

In a glass jar with a cover, add the sugar, vinegar, oil, salt, dry mustard, basil, parsley, and the habanero chile. Shake the mixture until the sigar dissolves, and then allow the dressing to sit at room temperature for 30 minutes.

Shake the dressing again, pour it over the bean mixture, cover, and allow the salad to marinate in the refrigerator for several hours or overnight


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