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Bean Salad with Sherry Reserva Vinegar and Cilantro Roasted Onion Infused Olive Oil

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Prep Information

Prep Time

20 minutes

Cook Time

minutes

Serves

6 people

Ingredients

  • 1 15 oz. can black beans
  • 1 15 oz. can red kidney beans
  • 1 15 oz. can cannellini beans
  • 2 sweet bell peppers, chopped
  • 1/2 red onion, finely chopped
  • 1/4 cup Cilantro Roasted Onion Infused Olive Oil
  • 1/4 cup Sherry Reserva Vinegar
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon fresh lemon juice
  • 2 teaspoons salt
  • 1 clove garlic, minced
  • 1 small bunch cilantro, chopped
  • Chili powder and black pepper to taste

Instructions

  1. In a large bowl, combine the beans with the chopped bell peppers and onions.
  2. Add Cilantro Roasted Onion Infused Olive Oil, Sherry Reserva Vinegar, lime and lemon juice, salt, garlic, and chili powder. Stir to combine.
  3. Toss the mixture with fresh cilantro.
  4. Refrigerate mixture until ready to serve. Keeps well in the refrigerator.
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