I got this recipe from a friend, and great cook, Miwa. We went to her house for dinner a while back with her husband Mike and their adorable baby Jack, and they had this bean salad as one of their sides. Mark and I loved it so much, they sent us home with a heaping bowl for leftovers the next day. I craved this salad once it was gone, and I wanted the recipe – correction, I needed this recipe. As I was cracking open my laptop to email her with the recipe request, Miwa had already emailed me this beloved recipe — she’s the best!
1 can (1 lb.) of organic kidney beans
1 can (1 lb.) of organic garbanzo beans
1 can (1 lb.) of organic pinto beans
1 can (1 lb.) of whole kernel corn
1 can (4 ounce) of roasted green chilies, diced
1/4 cup Italian parsley, chopped
2 stalks of celery, sliced super thin (a mandolin works wonders)
5 green onions, thinly sliced
1/2 cup olive oil
1/2 cup red wine vinegar
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon cumin
1 teaspoon salt
1/4 teaspoon ground pepper
Drain kidney, pinto, and garbanzo beans into a colander and rinse well with cold water. Pour into a large bowl and add thinly sliced celery, green onions, parsley, and drained corn and green chilies.
To prepare the dressing, mix all chili dressing ingredients together, then pour over bean salad, mixing lightly. Refrigerate for 4 hours or overnight. Stir before serving. Makes 8 servings.