Spicy 3-Bean Chili Salad

This bean salad celebrates all the bold flavors of the hot chili we enjoy during the year's colder months. Three kinds of beans are tossed with a vinaigrette made with tomato paste- and spice-infused oil (which gives the salad surprising depth of flavor). Stir a dollop of sour cream into the chilled salad to cut through some of the spiciness.

From Cooking Channel
TOTAL TIME: 1 hr 20 min
Prep: 10 min
Inactive Prep: 1 hr
Cook: 10 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 1/2 small red onion, halved and thinly sliced (about 1/2 cup)
  • One 15.5-ounce can black beans
  • One 15.5-ounce can pinto beans
  • One 15.5-ounce can kidney beans
  • 1/2 cup vegetable oil
  • 3 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 cloves garlic, grated
  • 2 tablespoons finely minced pickled jalapenos plus 1/3 cup pickling juice
  • Kosher salt
  • 1 small red bell pepper, cut into 1/2-inch dice (about 1 cup)
  • 1 small yellow bell pepper, cut into 1/2-inch dice (about 1 cup)
  • 1/3 cup sour cream
  • 1 scallion, thinly sliced
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Soak the onions in a bowl of ice water to mellow their sharpness. Strain and rinse the black, pinto and kidney beans.

Add 3 tablespoons of the oil, the tomato paste, chili powder, cumin and oregano to a medium skillet. Turn the heat to medium-low, and cook, stirring frequently with a wooden spoon or heatproof spatula, until the tomato paste and oil have come together as a dark brown paste, 6 to 8 minutes. Stir in the garlic, and cook for 1 minute more. Turn off the heat, and stir in the remaining 5 tablespoons oil. Let cool for 25 minutes so the oil can absorb the flavors of the tomato-paste mixture.

Pour the oil mixture into a fine-mesh strainer set over a liquid measuring cup with a spout. Do not press down on the tomato-paste mixture, just let the oil drain until there is at least 1/4 cup of it in the measuring cup, 5 to 7 minutes. Discard the tomato-paste mixture. Put the pickled jalapeno juice and 1 teaspoon salt into a large mixing bowl, and slowly whisk in the flavored oil.

Strain the onions, and add them to the bowl with the dressing. Add the jalapenos, all the beans and the red and yellow bell peppers. Stir to combine, and add salt to taste. Cover with plastic wrap, and refrigerate for at least 30 minutes up to overnight. Serve with a dollop of sour cream, and garnish with the sliced scallions.

Copyright 2014 Cooking Channel, LLC. All rights reserved.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.