Dish of Red Cabbage Red Bean Salad
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Red Cabbage Red Bean Salad


California
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 #
*
20 min
Yes		 A salad of interesting color, texture, and taste contrasts. Very good for buffet as it can be made a day ahead and won't wilt on the table. It's also healthy and vegetarian, but you don't have to tell them that.




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--Salad
Red Cabbage
Red Onion
Red Beans (1)
Chili, fresh (2)
-- Dressing
Olive Oil ExtV  
Lime Juice
Salt
Pepper
--Garnish
Pepitas (3)
Make   -   (20 min) Mix Salad items as you prepare them.
  1. Core CABBAGE and shred fairly fine. Measure is after shredding moderately packed.
  2. Quarter ONION lengthwise and slice crosswise 1/8 inch.
  3. Drain and rinse RED BEANS. Mix with Cabbage.
  4. Cap CHILI, remove seed core and remove as much of the veins as you think you need to. Chop fine.
  5. Squeeze LIME JUICE and mix all Dressing items in a small jar.
  6. Shake up Dressing and pour over Salad and tumble gently.
  7. Serve cold garnished with Pepitas.
NOTES:

  1. Red Beans:

      I prefer large Red Kidney Beans, but other red beans can be used. I use canned beans from Goya (despite their support for Trump) as they are reliably intact and good looking. One and a half cups is what you get out of a 14 ounce can.

  2. Chili, Fresh:

      I use a Red Fresno, but a green Jalapeño could also be used. How much of the veins you leave in will control the chili heat.

  3. Pepitas:

      Pepitas are Mexican Pumpkin Seeds. They are available pre-shelled from markets serving a significant Mexican community.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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