Recipe
Ingredients
- 1 cup green beans (trimmed and cut in 1" pieces)
- 15 ounce can black beans (drained and rinsed)
- 15 ounce can kidney beans (drained and rinsed)
- 15 ounce can hominy (drained and rinsed)
- ½ cup greeen or red onion (chopped)
- 1 cup red or orange bell pepper (chopped)
- 2 tablespoons cilantro leaves (chopped)
- 2 limes
- ½ cup olive oil
- 1 tablespoon honey
- ⅛ teaspoon chipotle chili pepper
- salt and additional chipotle chili pepper (as needed before serving)
Instructions
- Cook green beans in boiling water for about 5 minutes. You want them still green with some crunch to them. Drain and immediately place in a bowl of ice water to stop the cooking.
- In a medium bowl, combine all three beans, hominy, onions, bell pepper and cilantro.
- Zest one lime. Squeeze juice from both limes.
- In a small bowl combine lime zest and juice, chipotle chili pepper, and oil. Pour over salad and stir gently.
- Chill in fridge at least one hour up to overnight. Adjust seasonings before serving.