Two Bean Salad

The longer this salad is allowed to rest the more of the red wine vinegar and spices have a chance to flavor the beans.

Two Bean Salad
Servings: 8-10
Prep time: 10 minutes
Total time: 2 hours

Ingredients:

    • 1 (29 oz.) can Goya Pinto Beans
    • 1 (29 oz.) can Goya Small White Beans
    • 1 yellow onion, diced (about 1 cup)
    • 1 bunch parsley, rinsed, patted dry and chopped fine
    • 1/2 cup extra virgin olive oil
    • 1/4 cup red wine vinegar
    • 1tsp. Penzeys’ Mural of Flavor spice blend

(or 1/2 tsp black pepper and 1/2 tsp. ground coriander)

Directions:

  1. Drain and thoroughly rinse the beans. Transfer to a large bowl and stir in the onion and parsley.
  2. Combine the oil, vinegar and spice blend/pepper in a measuring cup. Vigorously mix with a fork to combine. Stir into the bean mixture.
  3. Cover bowl with plastic wrap and refrigerate for ~2 hours or up to 24 hours. Stir periodically to distribute the dressing.

Notes:
Based on a One Bean Salad from Goya that I found on the back of a can of beans.

Use a red onion if you want a more pronounced onion flavor.

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