Recipes / Southwest Chili Bean Salad

Ingredients

• 3 cups Olive Oil
• 1/3 cup Rice Vinegar
• 1/3 cup Garlic, Minced
• 3 tablespoons Cumin
• 3 tablespoons Salt
• 1/4 cup Chili Powder
• 6 cups Furmano's Red Kidney Beans, Drained & Rinsed
• 3 pounds Pinto Beans, Drained & Rinsed
• 6 cups Furmano's Black Beans, Drained & Rinsed
• 1 pound Sliced Jalapenos, Drained
• 6 cups Furmano's Petite Diced Tomatoes, Drained
• 1/3 cup Fresh Parsley, Chopped
• 1/4 cup Fresh Cilantro, Chopped
• 1 each Bunch Green Onions, Sliced

Preparation

1. In a cambro, combine oil, vinegar, garlic, cumin, salt, and chili powder. Whisk together.
2. Add drained Furmano's Dark Kidney Beans, Pinto Beans, Furmano's Black Beans, jalapenos, and Furmano's Petite Diced Tomatoes, then toss gently with dressing.
3. Top with parsley, cilantro, and green onion.