I'm calling this pseudo-Mexican, since I'm pretty sure balsamic vinegar and olive oil are not terribly authentic as ingredients. Still, the basic idea comes from the many types of bean salad known in the region, bastardized by Martha Stewart or one of her many clones and optimized by Mom. Getting to the point...



Dressing Instructions

  1. Open cans, drain out liquids and dump contents in a large bowl.
  2. Dice the onion finely. If the onion is tear-inducingly strong, you may wish to slice it up and soak the slices in water for a few minutes before proceeding. Add to bowl.
  3. If you have celery or bell pepper on hand, chop 'em up and add in. The salad will be just fine without them though.
  4. Mix together dressing ingredients. Pour into bowl and stir well.
  5. Refrigerate for at least one hour.
  6. Stir in chopped cilantro (if you feel like it) and serve.
Serves many. Easy to prepare at a moment's notice, since all obligatory ingredients (except the onion) are canned. Keeps for at least a week in the refrigerator and is particularly excellent for picnics.

Log in or register to write something here or to contact authors.