Great dish for Cinco de Mayo.
Blanco y Negro Ensalada de Frijoles
Makes 4 cups (four 240 ml)
1 (15-ounce/520 ml) each can of organic: black beans and cannelloni beans (rinsed and drained)
1 cup (240 ml) chopped organic tomatoes
2 green onions
1/2 cup (120 ml) organic salsa
1/4 cup (60 ml) balsamic vinegar
1/2 tsp. (2,25 ml) garlic
1 Tbs. (15 ml) olive oil
2 Tbs. (30 ml) parsley
options:
- beans of your choice
- fresh cilantro
- 1/2 cup (120 ml) chopped organic red or yellow bell pepper
1. Combine the beans, tomatoes, onions (and peppers) in a bowl.
2. In another bowl, whisk salsa, balsamic vinegar, garlic, olive oil, and parsley (or cilantro).
3. Toss together and refrigerate until serving.
modify: Eating Well Through Cancer
