Tuesday, April 11, 2017

Chicko Pinto Salad

It's getting warmer so finding hearty side for dinner that doesn't involve turning the oven on is always a good idea.  I woke up craving my Mom's "3 Bean Salad" to have with our veggie burgers.  I combined a few different recipes that I have done in the past and then added my own twist with the Feta.  Full disclosure:  After a few months of disappointing "jalapeno heat" I didn't taste test the one I brought home today.  It ended up being a little spicier than expected - but not too spicy that the salad couldn't be enjoyed.  I found some left-over Feta from something I made over the weekend and realized that adding it would balance out the heat.

1 can chick peas, rinsed and drained
1 can pinto beans, rinsed and drained
2 ribs celery, chopped to size of beans
1/2 green bell pepper, chopped to size of beans
1/2 red bell pepper, chopped to size of beans
1/2 of a red onion, diced
juice of half a lime
4 tablespoons cilantro, finely chopped
1 tablespoon extra virgin olive oil
2 tablespoons red wine vinegar
1 jalapeno, diced
1/3 cup crumbled Feta cheese

  1. Mix everything in a bowl then season with salt and pepper to taste.
  2. Let it sit in the fridge for, at least, 4 hours.
  3. Give the salad a good stir and add more salt and pepper or lime juice, if needed, before serving.

No comments:

Post a Comment