Week 24 - Mexi-Bean Ensalada (Bean Salad)

 Mexi-Bean Ensalada (Bean Salad)

Week 24 of 52

Salad #3

This recipe is from the Pace Picante Sauce - 40th Anniversary Recipe Collection - A Treasury of Tex-Mex Cooking cookbook, published in 1987. One big difference in my recipe, is that it turned out I didn't have cumin in my kitchen, so I substituted chipotle powder. I also believe I should have used less of the chipotle seasoning; I think I doubled it and it was a little overpowering. The green beans were perfectly cooked (if I may say so) and I would make this again, but would try it with cumin as suggested. 

Ingredients:

1lb fresh green beans, cut into 1-inch pieces (I "guesstimated" mine)

1/2 cup diced red onion (I used 1/2 of a red onion)

1 medium red or green pepper, diced (I used green, because the store I shopped at didn't have red)

1/2 cup picante sauce (Pace is suggested and is what I used, but it does not have to be Pace)

2 tablespoons vegetable oil (I used canola oil)

1/2 teaspoon salt

1/4 teaspoon ground cumin (I used 1/2 teaspoon chipotle powder)

1 clove garlic, minced (I used 1 teaspoon minced garlic from a jar)

Directions:

In boiling water, cook green beans about 8-10 minutes, until they are crisp-tender (I cooked them for 10 minutes). In a large bowl, combine your diced onion and dice pepper. Add beans. Mix and add picante sauce, oil, salt, cumin and garlic. Stir until well combined. Chill for several hours, stirring every so often. Toss salad again before serving. Makes 6 to 8 servings. 

Mexi-Bean Ensalada