Baja Bean Salad

Baja Bean Salad

This is a variation on my Cuban Bean Salad. I decided to call it a Baja Bean salad because I used limes and red peppers instead of lemons and tomatoes. It’s fresh, delicious and full of protein.

To start rinse and drain 1 can each of black beans, garbanzo beans and red kidney beans. Toss them in a large bowl. Clean and chop 3 stalks of celery, 2 red bell peppers and 8 baby dill pickles. Add and mix well. Set aside while you make the dressing in a separate bowl.

Crush 3 garlic cloves, sprinkle with salt and let rest while you add the other ingredients to your dressing in a small mixing bowl. Clean and finely chop one serrano chili and put in the bowl with 3 TBSP of olive oil, 1 TBSP white vinegar, 2 tsp of cumin, 1 tsp of oregano, 1/2 tsp cayenne and the juice of 2 fresh squeezed limes. By now the salt will have made the garlic very juicy. Mince it and add to the dressing. Mix well and pour over salad. Put a lid and shake to distribute the dressing throughout the salad.

Now clean, strips the leaves and chop of 1/2 cup of fresh cilantro.

The salad tastes good right away, but it’s heavenly the next day. This is subtly spicier than the Cuban salad, with a bright, fresh flavor that’s addictive. This makes way more than a single serving, but it keeps its flavor, freshness and texture well. It’s a real win at potlucks.

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