Tuesday, August 11, 2009

Spicy 3-Bean Salad

I took an old family recipe and spiced it up to create a zesty version of Three Bean Salad that's perfect for folks who like hot & spicy foods.

1 can French-cut green beans, drained
1 can yellow wax beans, drained
1 can red kidney beans, drained
1/3 cup diced green peppers
1 de-seeded & diced red jalapeno pepper (use green if no red ripe jalapenos are available)
1 de-seeded & diced serrano pepper
Optional: 1 de-seeded & diced habanero pepper
1/2 cup chopped onion (I use a sweet onion)
1/2 cup canola oil
1/2 cup white or cider vinegar (I prefer cider)
1/2 to 3/4 cup sugar (I prefer 1/2 cup)
1 tsp salt or to taste
1/2 tsp cracked black pepper

In a large bowl (preferably glass) combine the beans, peppers & onions and stir to mix well. In a separate bowl whisk together the oil, vinegar, sugar, salt and pepper to make a dressing. Pour this dressing over the beans, stir to thoroughly mix in the dressing, then cover and refrigerate for 2 hours or ideally overnight.

Zestfully yours,
Carolina Sauce Company

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