Tangy Four Bean Salad

The stars of this simple salad are our plump, tender beans. Here, we feature four: black beans, cannelloni, chick peas and pinto beans. But if your family goes wild for pink beans, or prefers the taste of red kidneys, no problem! Simply swap in your favorite variety and enjoy.

TANGY FOUR BEAN SALAD

Serves: 8
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

For the Salad:
1 can (15.5 oz.) GOYA® Black Beans, drained and rinsed
1 can (15.5 oz.) GOYA® Cannellini Beans, drained and rinsed
1 can (15.5 oz.) GOYA® Chick Peas, drained and rinsed
1 can (15.5 oz) GOYA® Pinto Beans, drained and rinsed
1 medium red onion, finely chopped (about 2/3 cup)
1 medium tomato, cored, seeded and finely chopped (about ½ cup)
2 tbsp. finely chopped fresh cilantro
2 tsp. GOYA® Minced Garlic

For the Dressing:
3 tbsp. GOYA® Red Wine Vinegar
1 tsp. sugar
½ tsp. GOYA® Crushed Red Pepper
½ cup GOYA® Extra Virgin Olive Oil
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

Instructions

1. In a large bowl, combine the black beans, cannellini beans, chick peas, pinto beans, onion, tomatoes, cilantro and garlic.
2. In a medium bowl, whisk together the vinegar, sugar and red pepper flakes. Using a whisk, slowly drizzle in the olive oil, whisking constantly until incorporated; season with adobo. Pour dressing over salad; toss to coat.