My mayo-free Baja Bean Salad uses bright, fresh flavors of lime, jalapeno and cilantro to really bring this colorful bean-medley salad to life!
—JEANNE HOLT MENDOTA HEIGHTS, MN
PREP: 30 MIN. + CHILLING MAKES: 12 SERVINGS (3/4 CUP EACH)
1 pound cut fresh green beans
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14 1/2 ounces) cut wax beans, drained
1 cup julienned peeled jicama
1 medium sweet red pepper, finely chopped
4 green onions, thinly sliced
2 tablespoons finely chopped seeded jalapeno pepper
1/3 cup sugar
1/3 cup cider vinegar
1/4 cup canola oil
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
1. In a saucepan, bring 5 cups water to a boil. Add green beans; cover and cook for 4-6 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
2. In a large bowl, combine the black beans, garbanzo beans, wax beans, jicama, red pepper, onions, jalapeno and green beans.
3. In a bowl, whisk the sugar, vinegar, oil, lime juice, cilantro, salt and pepper. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour before serving. Serve with a slotted spoon.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.