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Southwest Rainbow Bean Salad With Chili-Lime Dressing
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A high-fiber, crunchy and colorful salad, this pretty Randall Bean dish is a picnic favorite. Also an ideal accompaniment for a traditional southwest style meal or a delicious main dish for a hearty, but healthy, lunch. Add some strips of grilled chicken or smoked turkey breast to make it even heartier. |
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1 48-ounce jar |
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Randall Pinto Beans, drained and rinsed |
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2 cups |
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chopped celery |
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1 cup |
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chopped sweet salad onion, (such as Vidalia or Walla Walla)
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1 |
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large red bell pepper, chopped |
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1 |
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large green bell pepper, chopped
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2 tablespoons |
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chopped fresh cilantro leaves |
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1 recipe |
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Chili-Lime Dressing* |
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Crisp lettuce leaves
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Lime slices, for garnish |
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In a large bowl gently toss together the beans, celery, onion, peppers and cilantro. |
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Make the dressing according to instructions below and toss in. |
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Cover and chill for at least 2 hours. |
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Line a platter or shallow bowl with large, crisp lettuce leaves. Top with the salad. Garnish with the lime slices. Serve chilled. |
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10 to 12 servings. |
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*Chili-Lime Dressing: |
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1/4 cup |
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fresh lime juice
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1/2 cup |
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peanut oil
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2 tablespoons |
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hot pepper jelly (jalapeño jelly)
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2 teaspoons |
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chili powder, (hot or mild, according to taste)
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1 1/2 teaspoons |
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salt, (or to taste)
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1/4 teaspoon |
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hot pepper sauce |
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Whisk together until mixture is smooth. Toss into salad. |
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Makes about 3/4 cup. |
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