Three Bean Salad and Tacos

By pattie_d

Ingredients

• Bean Salad:
• 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

Preparation

Step 1

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.

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.