Red Bean Salad
Red Bean Salad is a perfect side kick for grilled or smoked meat, spicy chicken, or juicy burgers. Or great for a substantial snack on the appetizer buffet with some tortilla chips.
Equipment
- 1 10" skillet
Ingredients
- 2 slices Thick cut Bacon cut into ½" pieces
- 2 tbsp Olive oil
- ½ cup Yellow onion, diced to ¼"
- ½ cup Celery, diced to ¼"
- ½ cup Red bell pepper, diced to ¼"
- 1 15 oz can Red Beans, drained and rinsed Kidney or small red
- 1 15 oz can Pinto Beans, drained and rinsed White beans or small pinks are fine too
- 2 tbsp Dijon mustard
- 2 tbsp Honey
- 1 tbsp Apple Cider Vinegar
- ½ - 1 tsp Tapatio, Cholula, or hot sauce of your choice optional but recommended
- ¼ tsp Salt
- 3 tbsp Fresh Italian parsley
Instructions
- Chop all vegetables, set aside. Chop bacon and add to a 10" skillet with oil over medium heat. Cook the bacon for 2-5 minutes until bacon starts to crisp.
- Add onion to the pan and cook until translucent, 3-4 minutes, stirring occasionally.
- Add celery and bell pepper and cook for an additional 2-3 minutes, stirring occasionally.
- Add all remaining salad ingredients, except parsley, and mix well. Cook for about 5 minutes, stirring occasionally.
- Remove skillet from the heat and let the salad cool to room temperature.
- Adjust seasoning with salt and pepper, if needed. Garnish with the parsley before serving.