Goya Foods' Tangy Four-Bean Salad
Ingredients
Salad
- 1 can GOYA® Organic Black Beans or GOYA® Black Beans drained and rinsed, 15.5 oz.
- 1 can GOYA® Organic Cannellini or GOYA® Cannellini drained and rinsed, 15.5 oz.
- 1 can GOYA® Organic Chick Peas or GOYA® Chick Peas drained and rinsed, 15.5 oz.
- 1 can GOYA® Organic Pinto Beans GOYA® Pinto Beans drained and rinsed
- 1 medium red onion finely chopped (about ⅔ cup)
- 1 medium tomato cored, seeded, and finely chopped (about ½ cup)
- 2 Tablespoons finely chopped fresh cilantro
- 2 teaspoons GOYA® Minced Garlic
Dressing
- 3 Tablespoons GOYA® Red Wine Vinegar
- 1 teaspoon sugar
- ½ teaspoon GOYA® Crushed Red Peppers
- ½ cup GOYA® Extra Virgin Olive Oil
- GOYA® Adobo All-Purpose Seasoning with Pepper to taste
Instructions
- In large bowl, combine black beans, cannellini beans, chick peas, pinto beans, onions, tomatoes, cilantro, and garlic.
- Using whisk, in medium bowl, whisk together vinegar, sugar, and red pepper flakes. Slowly drizzle in olive oil, whisking constantly until incorporated; season with adobo. Pour dressing over salad; toss to coat. Serve chilled or at room temperature.
Notes
Recipe and photo courtesy of Goya Foods.
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