Aahhhh....the much anticipated bean salad recipe. I first got to try it at the EVO conference closing social that was sponsored by Bush's Beans. To be honest, I'm not a big fan of bean salads, but I loved this one. So I'm sharing. You're welcome.
Summer Bean Salad
2 cans black beans, rinsed and drained
2 cans cannellini beans, rinsed and drained
2 cans pinto beans, rinsed and drained
1 can (4 oz.) chopped green chilies, do not drain
1 jalapeno chili pepper, seeded and finely chopped (optional)
1 red bell pepper, cored, seeded and finely chopped
1 green bell pepper, cored, seeded and finely chopped (I used 2 green peppers because the store was out of red peppers)
1 small red onion, finely chopped
2-3 stalks celery, finely chopped
1 bunch cilantro leaves, finely chopped
1-2 avocados, chopped (optional) (not optional in my opinion)
1/2 cup rice vinegar
1/2 cup olive oil
1/3 cup white sugar
1/2 teaspoon garlic powder
1/4 teaspoon cumin
In a large bowl, mix the above ingredients together.
To make the dressing, mix the ingredients together in a saucepan and stir. Bring to a boil, then remove from heat and cool.
Pour dressing over the bean mixture and toss.