~ With amazing fire-roasted-chile hot pepper jelly from Hacienda Maize ~
Make ahead of time to allow the flavors blend. This medley offers delightful flavors, great nutrition, and complements a world of tastes.
Ingredients
- 1 can each, pinto and black beans, rinsed and drained
- ½ lb fresh green beans, trimmed and cut into 1” lengths and boiled with salt to tender
- 2 T Olive Oil
- 3 Scallions, sliced
- 1 large Garlic Clove, finey chopped
- 1 C Cotija Cheese (substitute feta)
- 1/3 C Lime Juice
- 1/3 C Hacienda Maize Fire-Roasted Chile Jammin’ Jelly
- ¼ C chopped Cilantro
Instructions
- Mix three beans together in large bowl.
- Drizzle with olive oil, fold in scallions, garlic, and cheese.
- Separately mix lime juice and jalapeno jelly.
- Add to bean salad and refrigerate at least an hour.
- Just before serving, add cilantro and salt to taste.
! Savor !
Inspired by: simplyrecipes.com
