Monday, July 18, 2016

Cold & Smokey Chili Salad

Original recipe from Eighty Twenty. This is cool summer supper is full of fresh garden tomatoes.


Vinaigrette Ingredients:
  • 1 1/2 c roughly chopped tomatoes, or 1 drained can
  • 3 T red wine vinegar
  • 1 1/2 T olive oil
  • 1 t chili powder
  • 1 t bouillon
  • 1 t liquid smoke
  • 1/2 t cumin
  • 1/4 t garlic powder
  • salt/pepper to taste
Salad Ingredients:
  • 1 c dry white beans, cooked (2 cans)
  • 1 c dry pinto beans, cooked (1 can)
  • 1 1/2 c chopped fresh tomatoes
  • 1/2 onion, chopped
  • opt: 1/2 red bell pepper, chopped
Directions:
  1. Combine vinaigrette ingredients in a blender and buzz until smooth.
  2. In a large bowl, mix all ingredients well. Add vinaigrette. Refrigerate before serving (3-4 hours).
  3. Serve with optional chips, cheese, sour cream, and/or chopped cilantro.

No comments:

Post a Comment