Bean Salad

Name: Bean Salad
Ingredients: 2 cans (15 Oz. Size) Black Beans, Drained And Rinsed; 1 can (15 Oz. Size) Kidney Beans, Drained And Rinsed; 1/2 whole Medium Onion, Sliced; 1/8 cups Chopped Cilantro; 1 Tablespoon Crushed Fresh Ginger; 2 cloves Garlic, Crushed; 2 Tablespoons Grapeseed Oil; Rice Vinegar, To Taste; Salt And Pepper, to taste

9 ingredients

5 steps

Ingredients

2 cans (15 Oz. Size) Black Beans, Drained And Rinsed
1 can (15 Oz. Size) Kidney Beans, Drained And Rinsed
1/2 whole Medium Onion, Sliced
1/8 cups Chopped Cilantro
1 Tablespoon Crushed Fresh Ginger
2 cloves Garlic, Crushed
2 Tablespoons Grapeseed Oil
Rice Vinegar, To Taste
Salt And Pepper, to taste

Directions

1

Drain and rinse the beans and throw them into the bowl you will be using to serve. (Note: If you are using fresh beans, each 15-ounce can is equivalent to 1 1/2 cups fresh beans, so 3 cups of black beans and 1 1/2 cups of kidney beans will do.)
2

Slice the onion and add it to the beans. Chop the cilantro and add it to the salad.
3

Peel the ginger and use your garlic press to crush it, add it to the salad. Use your garlic press again to crush the garlic, add it to the salad.
4

Add grapeseed oil and stir everything together. Add a few shakes of rice vinegar (mine has a funky top that makes it come out slow), taste and add more if you think it needs it.
5

Add salt and pepper to taste.