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Goya Foods' Tangy Four-Bean Salad

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Prep Time 15 minutes
Total Time 15 minutes
Course Salads
Servings 8 servings

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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