Saturday, June 27, 2009

Pepper Bean Salad

I receive a terrific catalog in the mail from the Penzey spice people and they typically have some very tasty recipes. This is not a commercial for them, but in my opinion, if you want that little something that makes a big difference, try some really fresh spices in your cooking. The flavors are much more vibrant.

Their last catalog featured a pepper bean salad that I couldn't wait to try the moment I saw it, plus I had some fantastic Smoked Serrano Sea Salt that I had won from Girlichef when she was having a giveaway. I felt this would be the perfect recipe to try it out in and I was right. This is one mighty powerful salt! It's nothing like that wimpy stuff you probably have in your salt shaker right now. The smoked serrano gives it a little kick and the salt flavor is assertive. For me (a spice wimp) a little goes a long way, but I liked it!

This pepper bean salad (also called Texas Caviar, I believe) has a ton of flavor, texture, color, goodness. There is a fiesta going on in your mouth when you eat this. You will want to do the tango and the cha cha when you eat this.

Pepper Bean Salad

1 15-ounce can black beans, rinsed and drained
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce bag frozen super sweet niblet corn or 2 cups fresh corn-on-the-cob kernels
1 red onion, chopped
2 garlic cloves, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped

Dressing

1/2 cup chopped cilantro
1 teaspoon ground cumin
1 tablespoon Aleppo pepper (I swapped this out for 1 teaspoon of the Serrano sea salt)
1 teaspoon ground pepper
1 teaspoon sea salt (see above)
1/4 cup canola oil (I use grape seed oil)
1/2 cup red wine vinegar
2 limes, juiced (about 1/4 to 1/3 cup)
1 1/2 teaspoon sugar (my addition)

In a large bowl, combine all ingredients except those for the dressing. (After I rinsed and drained the beans, I left them in a colander so they could continue to drain while I cut up the vegetables and then added them to my bowl.)

In a jar with a tight fitting lid, combine all the dressing ingredients and shake well. Just before serving add the dressing to the salad and mix gently, but thoroughly.

Now, I don't like cilantro. I want to; I think I should like it; and I buy it with the expectation that I'm going to like it this time. I shopped up maybe a tablespoon of it as fine as I could get it, and added it to the salad. Know what? Still can't stand the stuff. Now I have to go through the salad and pick it out speck by speck.

Serves many. I'm going to be eating this for lunch next week, I think; but it's so good (except for that pesky cilantro), I'm looking forward to this! I think it can only get better as it sits. YUM!


31 comments:

  1. uuuu...yum yum Katy; one of my favorite salad!

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  2. I would pile this salad on a tortilla! My boys love Mexican flavors so this would go quickly in our house! Looks fantastic!

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  3. We like to eat this with chips. Your version sounds delicious!

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  4. This looks so colorful and healthy. I'll be trying it soon. Thanks for all the great comments on my blog! I'm glad we found each other!

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  5. A very fresh and beautiful salad!

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  6. What a delightful salad with such vibrant colors! I love your addition of Smoked Serrano Sea Salt!

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  7. Such a perfect summer salad! And so healthy too!

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  8. Would love to have some of the kidney bean salad for the lunch....with extra purple onion.


    Angie's Recipes

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  9. This is totally a recipe I would make. AND...interestingly...since you introduced me to the wonderful world Of Penzey's I have ordered their catalog and passed on the info to others at work. Can't wait to get it. AND AND AND...grin...you KNOW me...I truly do believe in fresh spices so I am glad to find a company which can be backed by a true taste tester! Thanks for the tip!

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  10. Oh, Ladies, thank you all for stopping by. I enjoy and read and reread each and every one of your comments. Sometimes I nod my head, or shake it, and somethings I laugh out loud!

    You know how I love hanging out at all your blogs and not a day goes by where I'm not inspired.

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  11. What an absolutely gorgeous salsa. Perfect for the season.

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  12. I took one look at this picture and fell in love with the salad-- before even reading the recipe. It's gorgeous!! Reading the recipe was just a bonus! Can't wait to make it!

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  13. This sounds like the perfect summer salad. I have had something very similar and loved it.

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  14. Good Morning Katy!!

    That salad looks so fresh and flavorful. It is PERFECT for summer picnics. Heck it is perfect for any day of the year!! Thanks for sharing this recipe. Have a great Sunday.

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  15. I am LOVING this! Such a refreshing summer snack. You and my husband have the cilantro thing in common, he can't stand it!

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  16. Oh Katy...you've just put a big ole smile on my face!! It sounds absolutely delicious...and you can just put that pesky cilantro right into my bowl! I'm glad you found a use for the salt (a fabulous use)...now, where's my spoon?

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  17. This looks delicious! All of the different colors are perfect for a summer barbecue and the flavors from the spices are fantastic!

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  18. Katypi, one of my favorite type of salads... can't wait to try your version. (I'm soooo with you on the cilantro!) Kathye

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  19. Mmmmm, I would love this. Great vegetarian dish, perfect for barbeque weather!

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  20. Don't you just love the Penzey's Catalog? Such great recipes in there. My Texas Caviar has black-eyed peas in it -- this one looks awesome! The colors are so vibrant. We eat ours with tortilla chips as well.

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  21. Anj, I have never in my life had black eyed peas. Are they really peas? Doesn't matter, I like both peas and beans LOL. I am just now learning about eating these with tortilla chips. Barbara Bakes said she does too. A trip to the market is warranted, I think, grins.

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  22. Not only beautiful, but also packed with flavor. This looks and sounds delicious. I love Penzey's catalogue.
    I live in a small community so they are one of my go-to sources. Have a wonderful day.

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  23. It looks so fresh and delicious! I may have to bring this one along to the 4th of July cookout. Yummy!

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  24. Katy..I make this salad too and it is so good..but I'm with you I'd never put a cilantro leaf in mine either!

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  25. We're two for two, Betty R. Neither one of us cares for cilantro and we don't like slab o'onion in our food. Diced finely, okay. No slabs!!! LOL!!!

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  26. There seems to be a great divide between cilantro lovers and haters. I love it, but my mother always talks about hating the stuff. I keep telling her maybe one day, when she grows up, she'll acquire a taste for it!! I love your colorful summer dish- and the sound of that serrano sea salt. I didn't know things like that existed.

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  27. This recipe has TWO jalapeno's and you call yourself a spice whimp? Whew!!!!!!!!!!!

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  28. I love this kind of cool, healthy salad in the summer! My whole family just loves cilantro, so I imagine this would be a big hit!

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  29. A very eye appealing salad!!

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  30. That looks fantastic! I love a good bean salad, and I'll bet that dressing is out of this world :)

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  31. What a beautiful salad. I think your addition of a bit of sugar is perfect. How do you like the grape seed oil? I've debated buying it many times.

    I LOVE Penzey's!

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