Prep Time:
40
Cook Time:
25
Total Time:
40
This flavorful bean side dish pairs High Plains Black Beans with sweet caramelized onions, roasted red peppers, and a bright vinaigrette. It works well warm, chilled, or at room temperature.
Ingredients:
4 cups cooked High Plains Black Beans
2 large red onions, thinly sliced
2 tablespoons olive oil
1/2 teaspoon salt
1 cup roasted red peppers, sliced
2 tablespoons white wine vinegar
1 tablespoon fresh mint, chopped
1 teaspoon Dijon mustard
1/4 teaspoon red pepper flakes
1 clove garlic
2 tablespoons olive oil, for dressing
Black pepper, to taste
How-To:
Heat olive oil in a skillet over medium heat.
Add red onions and salt and cook slowly, stirring often, until softened and caramelized.
Place cooked black beans and roasted red peppers in a serving bowl.
Let the onions cool slightly, then add them to the beans.
Whisk together vinegar, mint, mustard, red pepper flakes, garlic, and olive oil to make the dressing.
Pour the dressing over the beans and toss gently.
Season with black pepper to taste and serve.
