Three Bean Salad And Tacos

Instructions

Preparation (Three Bean Salad):
Combine beans in a large bowl. Add chili peppers, red onion, oil, vinegar, salt, cumin and celery seeds; mix well. Reserve 2-1/2 cups salad for Three Bean Tacos (recipe follows); chill up to 3 days. Refrigerate remaining 3 cups salad 30 minutes for flavors to blend. Serve over lettuce as a side dish or as a base for broiled or grilled fish.

Preparation (Three Bean Tacos):
Combine bean salad and salsa in a medium saucepan. Bring to a simmer over high heat. Reduce heat; stir well and simmer 5 minutes or until heated through. Stir in cabbage; heat through. Serve in warmed tortillas with avocado and cilantro.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 20 minutes
Servings: ................. 6

Ingredients

1 (16 ounce) can each: no salt added black beans, pinto beans and garbanzo
beans, rinsed and drained
1/2 cup finely chopped poblano or banana chili peppers (1 large poblano or
2 to 3 banana chili peppers)
1/2 cup finely chopped red onion
3 tablespoons extra virgin olive oil
2 tablespoons balsamic or red wine vinegar or more to taste
2 teaspoons kosher or coarse sea salt
1 teaspoon each: cumin seeds or ground cumin and celery seeds
Large red leaf lettuce or radicchio leaves (optional)

Ingredients (Three Bean Tacos):
2-1/2 cups reserved Three Bean Salad
3/4 cup guajillo or jalapeno salsa, such as Frontera brand
2 cups shredded cabbage or packaged cole slaw mix
8 corn tortillas, warmed
1/2 ripe avocado, peeled, seeded, diced
1/2 cup chopped cilantro

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