SPICY 3-BEAN CHILI SALAD
This bean salad celebrates all the bold flavors of the hot chili we enjoy during the year's colder months. Three kinds of beans are tossed with a vinaigrette made with tomato paste- and spice-infused oil (which gives the salad surprising depth of flavor). Stir a dollop of sour cream into the chilled salad to cut through some of the spiciness.
Provided by Food Network
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Soak the onions in a bowl of ice water to mellow their sharpness and set aside. Strain and rinse the black, kidney and pinto beans.
- Add 3 tablespoons of the oil, the tomato paste, chili powder, cumin and oregano to a medium skillet. Turn the heat to medium-low and cook, stirring frequently with a wooden spoon or heatproof spatula, until the tomato paste and oil have come together as a dark brown paste, 6 to 8 minutes. Stir in the garlic and cook for 1 minute more. Turn off the heat, and stir in the remaining 5 tablespoons oil. Let cool for 25 minutes so the oil can absorb the flavors of the tomato-paste mixture.
- Pour the oil mixture into a fine-mesh strainer set over a liquid measuring cup with a spout. Do not press down on the tomato-paste mixture, just let the oil drain until there is at least 1/4 cup of it in the measuring cup, 5 to 7 minutes. Discard the tomato-paste mixture. Put the pickled jalapeno juice and 1 teaspoon salt into a large mixing bowl, and slowly whisk in the flavored oil.
- Strain the onions, and add them to the bowl with the dressing. Add the jalapenos, all the beans and the red and yellow bell peppers. Stir to combine, and add salt to taste. Cover with plastic wrap, and refrigerate for at least 30 minutes or up to overnight. Serve with a dollop of sour cream, and garnish with the sliced scallions.
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Amoo Kiptoo
[email protected]This is my go-to recipe for chili salad. It's always a crowd-pleaser and it's so easy to make.
Lekhon Khan
[email protected]I'm not sure what went wrong, but my salad was really bland. I followed the recipe exactly, but it just didn't have much flavor.
Bloody Bear
[email protected]This salad is a great way to use up leftover chili. I always have some leftover chili in the fridge, so this is a great way to use it up and make a new meal.
Ijaz chand
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved it and asked for the recipe. I'll definitely be making this again.
best funny videos Mohammad omar
[email protected]Not a fan of this recipe. The flavors were not to my liking.
Munib malik
[email protected]This chili salad is so easy to make and it's packed with flavor. I love that it's a healthy and filling meal that I can feel good about eating.
Charlene Wakester
[email protected]I love this recipe!
Vivian lsibor TV
[email protected]Made this for dinner tonight and it was delicious! I followed the recipe exactly and it turned out great. The flavors were perfect and the salad was very filling. I'll definitely be making this again.