Recipes

Southwestern Three-Bean Salad

Cook it with:
Makes: 4 servings
Preparation time: 30 minutes + 2 hours for marinating
Cook time: 10 minutes

Ingredients:

Vinaigrette:
  • 1/3 cup fresh lime juice
  • 3 tablespoon orange juice
  • 1 tablespoon chopped fresh cilantro or parsley
  • ½ teaspoon fresh minced garlic
  • ¾ teaspoon ground cumin
  • ¼ cup Filippo Berio Extra Virgin Olive Oil

Salad:
  • 2 medium carrots – 3 cm (1/8”) thick
  • 1 medium red onion – 3 cm (1/8”) thick
  • 1 ear shucked corn
  • ½ of 398 ml or 14 oz can black beans, rinsed and drained
  • ½ of 398 ml or 14 oz can white beans, rinsed and drained
  • ½ of 398 ml or 14 oz red pinto (kidney) beans, rinsed and drained
  • 2 cups packed arugula
  • 3 tablespoon Filippo Berio Pure Olive Oil for brushing vegetables
  • 4 tablespoon vinaigrette for arugula
  • Remaining vinaigrette for beans and vegetables

Method:

Brush vegetables with olive oil. Grill carrots, corn, and onions on hot grill; when vegetables cool, dice carrots and onion, remove corn from ear. Combine beans and vegetables.

Whisk all vinaigrette ingredients together and pour all but 4 tablespoons of vinaigrette over beans and vegetables. Season with salt and pepper and toss to coat.

Chill, covered in refrigerator at least 2 hours, stirring occasionally.

Pour remaining 4 tablespoons of vinaigrette over arugula and toss. Serve arugula over beans and vegetables.

search

the entire site

Welcome to the filippo berio website