Mix Beans Salad

From Chef Maniscalco Gerardo, National Geographic | Lindblad Expeditions.

Ingredients

The Beans & Veggies

• Red kidney beans: 1 can (15 oz / 425g), drained and rinsed
• Pinto beans: 1 can (15 oz / 425g), drained and rinsed
• Bell peppers: 1 large (or half red and half green), finely diced
• Roma tomatoes: 2 medium, seeded and diced
• Red onion: ½ small, finely chopped
• Fresh parsley: ½ cup, finely chopped

The Dressing

• Lemon juice: 3 tbsp (about 1 large lemon, freshly squeezed)
• Olive oil: 3 tbsp (extra virgin works best here)
• Dried oregano: 1 tsp
• Paprika: ½ tsp (sweet or smoked, depending on your preference)
• Salt & black pepper: ½ tsp each (or to taste)

Directions

1. Prep the beans and veggies (5 mins): Rinse the kidney beans and pinto beans thoroughly under cold water until the water runs clear, then let them drain completely. Dice your bell peppers, tomatoes, red onion, and parsley. Try to chop the peppers and onions into small, uniform pieces so you get a bit of everything in every bite.
2. Mellow the onions — Chef's Tip (3 mins): If you find raw red onion a bit sharp, place the chopped onion in a small bowl with the lemon juice while you assemble the rest of the salad. The acid in the lemon juice "pickles" them slightly, taking away that aggressive raw bite.
3. Whisk the dressing (2 mins): In a large mixing bowl (big enough to hold the whole salad), whisk together the olive oil, the lemon juice and onion mixture, dried oregano, paprika, salt, and black pepper until well combined.
4. Toss and marinate (2 mins + chill time): Add the drained beans, diced bell peppers, tomatoes, and fresh parsley into the large bowl with the dressing. Toss gently with a spoon until everything is beautifully coated.