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Folks in the Hill Country love beans. We love to cook up big pots of pinto beans with ham hocks which we serve with cornbread. Then there’s re-fried beans and baked beans. But on a hot day we also like to make a nice chilled bean salad. Piled on a bed of leaf lettuce and served with cornbread wedges and a chilled dry white wine or rose’ it makes a satisfying lunch or light supper. Or just serve it as a tasty side dish with burgers.
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Ingredients
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To Serve 6 to 8.
3 (15-ounce) cans cooked Great Northern beans, drained and rinsed
1/3 cup white wine vinegar
Zest of 1 large lemon
3 tablespoons Fredericksburg Farms Lone Star Roasted Garlic/Chive Dip mix
¼ cup minced fresh basil
1 tablespoon Fredericksburg Farms Chipotle Pepper Sauce
1 cup extra-virgin olive oil
½ pint grape tomatoes, halved
1 small red onion, cut into small dice
Sea salt of kosher salt and freshly ground black pepper to taste
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Instructions
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Place the beans in a large bowl and refrigerate until chilled. To make the dressing, combine the vinegar, lemon zest, Roasted Garlic/Chive Dip mix, basil, andChipotle Pepper Sauce in work bowl of food processor fitted with steel blade. Process until well blended. With machine running, add the olive oil in a slow, steady stream through the fed tube until all has been added. Pour the dressing over the chilled beans and toss gently to moisten the beans with the dressing. Fold in the tomatoes and diced onion, blending well. Season to taste with salt and freshly ground black pepper. Serve chilled or at room temperature.
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