Cuban Bean Salad
Veg-EZ Video e-Cookbook • 3m 3s
1 lb. cherry tomatoes, quartered
15 oz. can red kidney beans, drained and rinsed
1 medium yellow onion, sliced thinly
3 T. olive oil
4 T. fresh lime juice
1 jalapeno, seeded, chopped into fine dice
1 garlic clove, crushed
3-4 T. chopped fresh cilantro
Salt and pepper to taste
Pour the olive oil into a medium bowl. Next add the lime juice, chopped jalapeno, garlic, cilantro, and salt and pepper. Whisk dressing until it’s emulsified. In a large bowl add the tomatoes, beans and onions. Add the dressing and fold gently to combine. Allow the salad to stand for an hour or so to meld the flavors.
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