Tangy Southwestern Bean Salad

This is one of my aunt’s staple recipes. she is a wonderful cook known for knack for “fresh tasting” food – this recipe is exactly that. it is always a big hit at our family functions. there is quite a bit of room for personalization with the herbs…just add what you like and how ever much you’d like. i love cilantro and dill, so i am pretty generous with both, but personally i don’t even think it needs the parsley. it’s completely up to you. also, you will have extra dressing, but trust me its great in a plain old green salad too! one more recommendation…make this a day or two before you plan on serving it, if possible. although it’s great right away, this is definitely one of those dishes that gets better over a little time. cook time does not include the resting time for the salad dressing.

Steps

Combine ingredients for balsamic dressing and let rest in the refrigerator a few hours or overnight the longer it sits , the more garlicky it gets !.

Combine all salad ingredients with cup of the dressing and serve.

Ingredients

balsamic vinegar, olive oil, honey, brown mustard, garlic cloves, black beans, garbanzo beans, red pepper, celery, onion, hot sauce, lime, juice of, fresh cilantro, fresh dill, fresh parsley, balsamic vinaigrette