TANGY FOUR BEAN SALAD
Prep Time: 15 minutes
Total Time: 15 minutes
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
- In a large bowl, combine the black beans, cannellini beans, chick peas, pinto beans, onion, tomatoes, cilantro and garlic.
- 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.
Goya Recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.