Zesty Mexican Style Bean Salad

Zesty Mexican Style Bean Salad
Zesty Mexican Style Bean Salad – Photo by J. Andrews

I modified this recipe from a recipe in an old Weight Watcher’s magazine. The original had raw green bell pepper and Great Northern beans in it instead, but back in the day before food allergies, I preferred it with roasted red pepper in a jar and garbanzo beans, and with some added spice enhancement. (Shocker, I know.) These days I can’t buy roasted red peppers at the store because of the citric acid, and I’ve been meaning to can my own so I could make this, but I hadn’t gotten around to it yet with everything else on my plate. So when Mary Kate and I decided to have a cookout, a light bulb went off that I could grill the red peppers and make this again. You could also broil the red peppers in your oven. (Not sure why that did not occur to me until I went to type up this post; I could have been making this all along. Sigh.)

Zesty Mexican Style Bean Salad

  • 1 – 15 ounce can of black beans (Find a safe brand for you. I pressure can my own from dry beans.)
  • 1 – 15 ounce can of garbanzo beans (Find a safe brand for you. I pressure can my own from dry beans.)
  • 1 1/2 cups of chopped tomatoes
  • 1 cup grilled or broiled red bell pepper (about one and half peppers)
  • 1 cup of sliced green onions
  • 1 cup of salsa (Make sure you use a safe for you brand. I used my home canned salsa.)
  • 1/4 cup of red wine vinegar
  • 2 Tablespoons of fresh chopped cilantro
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 teaspoon of Adobo seasoning (If you don’t have Adobo seasoning or you don’t have a safe version, mix 1/8 cup of paprika, 1 1/2 Tablespoons of ground black pepper, 1 Tablespoon of onion powder, 1 Tablespoon of dried oregano, 1 Tablespoon of ground cumin, 1/2 Tablespoon of ground chipotle, and 1/2 Tablespoon of garlic powder, this makes half a cup of seasoning)
  • hot sauce to taste (Use a safe for you brand. I used my own homemade version of Sriracha.)

Cut your red bell peppers into quarters and seed and de-stem them.

Quartered and de-seeded peppers - Photo by J. Andrews
Quartered and de-seeded peppers – Photo by J. Andrews

Place the red bell pepper quarters on a hot grill or under the broiler in your oven on a rack with a cookie sheet under it, and grill/broil them until they have a bit of char and are tender. When they are done, take them off the grill or out of the oven and let them cool a bit.

Peppers on the grill - Photo by J. Andrews
Peppers on the grill – Photo by J. Andrews

In a large bowl, place the chopped tomatoes, sliced green onions, salsa, red wine vinegar, cilantro, salt, black pepper, and Adobo seasoning. Drain and rinse the black beans and garbanzo beans and add them to the bowl.

All ingredients except the grilled red pepper - Photo by J. Andrews
All ingredients except the grilled red pepper – Photo by J. Andrews

Now that your red bell pepper has probably cooled down a bit, either give them a quick spin in a food processor to chop them into small pieces, or chop them up finely with a knife, and put them in the large bowl.

Mix everything in the bowl together very well with a spatula or spoon. You want to make sure that none of the spices are clumping up. Taste it, and then decide how much hot sauce to need to add. Mix in the hot sauce really well.

Mix all ingredients together - Photo by J. Andrews
Mix all ingredients together – Photo by J. Andrews

If you have safe chips, feel free to eat this with them. I don’t at the moment, but I’m happy just eating it with a fork or spoon. It also holds up very well in the refrigerator if you have leftovers.

Enjoy!

 

Zesty Mexican Style Bean Salad
Zesty Mexican Style Bean Salad

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