Four Bean Epazote Herb Salad
|1 medium green bell pepper, seeded and thinly sliced into rings|
|1 medium red bell pepper, seeded and thinly sliced into rings|
|1 medium yellow onion, thinly sliced|
|1 16 ounce can of green beans, drained|
|1 15 ounce can yellow wax bens, rinsed and drained|
|1 15 ounce can of garbanzo beans, rinsed and drained|
|1 15 ounce can of red kidney beans, rinsed and drained|
|1 head of Romaine Lettuce for serving as an under garnish|
|1/2 cup Pepper Garlic Herb Vinegar|
|1/3 cup Herb Olive OIl|
|1/3 cup sugar|
|1 tablespoon Fresh Epazote, finely minced|
|4 tablespoons Fresh Flat Leaf Parsley, minced finely|
|1 teaspoon dried mustard|
|2 tablespoons Fresh Basil, finely minced|
|1 teaspoon Fresh Mexican Mint Marigold, finely minced (1/2 teaspoon dried tarragon)|
|1/2 teaspoon sea salt|
Cut the bell pepper and onions. In a large bowl, stir together the drained beans, and the bell peppers and onions. In a blender mix all the dressing ingredients together. Drizzle the dressing over the bean and onion mixture. Cover and refrigerate for at least two hours or overnight, stirring a few times.
Before serving stir the salad again. To serve lay several Romaine lettuce leaves that have been separated on each plate and spoon the salad over the lettuce leaves. Garnish with one red and one red bell pepper sliced.
Goes great with a glass of Becker Vineyards Chardonnay!