Tequila Bean Salad

  • Yield 8 servings

Try a variety of beans with this salad. Why not black beans or chick peas?

Cilantro will last longer if you trim the stem ends and wrap it in a damp paper towel. Place it in an unsealed plastic bag and chill.


Salad dressing:
1/4 cup red wine vinegar
2 tablespoons honey
2 tablespoons virgin olive oil
2 ounces tequila
1 tablespoon (heaping) chopped grlic
1/4 cup lime juice
1 tablespoon Worcestershire sauce
-- Salt and pepper to taste
1 cup loosely packed fresh cilantro leaves
1 cup chopped sweet onion
1/2 cup chopped red bell pepper
1 tablespoon (heaping) chopped jalapeno chile
1/3 cup chopped celery
1 can (15 ounce) Great Northern beans, rinsed and drained
1 can (15 ounce red kidney beans, rinsed and drained
1 can (15 ounce) pinto beans, rinsed and drained
8 -- tomatoes


For the salad dressing:

  1. Combine the vinegar, honey, olive oil, tequila, garlic, lime juice, Worcestershire sauce, salt and pepper in a bowl and mix well.

For the salad:

  1. Combine the cilantro, onion, bell pepper, jalapeno chile, celery, Great Northern beans, pinto beans and kidney beans in a sealable plastic bag.
  2. Add the salad dressing and chill for 1 hour or longer, turning the bag occasionally.
  3. Cut a hole inthe top of each tomato and remove the tomato pulp, leaving a shell and reserving the pulp for another use.
  4. Spoon equal portions of the salad into each tomato shell. Place each stuffed tomato on an individual salad plate.
  5. Garnish with avocado slices, scallions, jalapeno chiles and lime wedges.

Recipe reprinted with permission from The Junior League of Lubbock., A Pefect Setting, (The Junior Leage of  Lubbock, 2005)



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