Time: 1 hour 30 min.
Complexity: easily
Servings: 8

This summer bean salad brings out all the bold flavors of a spicy chili dish typically enjoyed in cooler months. Three types of beans are dressed in a vinaigrette made with oil flavored with tomato paste and spices, giving the salad a surprising depth of flavor. To balance the spiciness, serve chilled with a dollop of sour cream.

Ingredients:

• Half a small red onion, halved and thinly sliced ​​(about 1/2 cup)
• 1 can (425 g) of canned black beans
• 1 can (425 g) kidney beans
• 1 can (425 g) pinto beans
• 0.5 cups vegetable oil
• 3 tablespoons tomato paste
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 teaspoon dried oregano
• 2 cloves of garlic, grated
• 2 tablespoons finely chopped pickled jalapeños + 1/3 cup brine from jar
• 1 small red bell pepper, diced into 1/2-inch cubes (about 1 cup)
• 1 small yellow bell pepper, diced into 1/2-inch cubes (about 1 cup)
• 1/3 cup sour cream
• 1 green onion, thinly sliced

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

black beans, Kidney beans, pinto beans, tomato paste, chili seasoning, cumin, oregano, jalapeno pepper, sweet pepper, green onions, sour cream

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Preparation:

Step 1
• Soak the onion in a bowl of ice water to reduce its pungency and set aside. Rinse all the canned beans.
Step 2
• In a medium skillet, combine 3 tablespoons oil, tomato paste, chili powder, cumin, and oregano. Cook over medium-low heat, stirring frequently with a wooden spoon or spatula, until the tomato paste and oil are combined into a dark brown paste, 6–8 minutes. Add the garlic and cook for 1 minute more. Turn off the heat and add the remaining 5 tablespoons oil. Let cool for 25 minutes to allow the oil to infuse with the flavors.
Step 3
• Pour the oil mixture into a fine-mesh sieve set over a liquid measuring cup. Don't press down on the mixture; simply let the oil drain until at least 1/4 cup is absorbed, about 5–7 minutes. Discard the contents of the sieve. In a large bowl, combine the brine and 1 teaspoon of salt and gradually whisk in the spiced oil.
Step 4
• Drain the onion and add it to the bowl with the dressing. Add the jalapeño, all the beans, and the red and yellow bell peppers. Stir and season with salt to taste. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight. Serve the salad with a dollop of sour cream and a sprinkle of chopped green onions.

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