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...
Ingredients
Salad
Dressing
Instructions
- Open cans, drain out liquids and dump
contents in a large bowl.
- 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.
- If you have celery or bell pepper on hand,
chop 'em up and add in. The salad will be just fine
without them though.
- Mix together dressing ingredients. Pour into bowl
and stir well.
- Refrigerate for at least one hour.
- 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.