Tequila Bean Salad

  • Yield: 8 servings

Cilantro will last longer if you trim the stem ends and wrap it in a damp paper towel. Place it in an unsealed plastic bag and chill.


Salad dressing:
1/4cup red wine vinegar
2tablespoons honey
2tablespoons virgin olive oil
2ounces tequila
1tablespoon (heaping) chopped grlic
1/4cup lime juice
1tablespoon Worcestershire sauce
-- Salt and pepper to taste
1cup loosely packed fresh cilantro leaves
1cup chopped sweet onion
1/2cup chopped red bell pepper
1tablespoon (heaping) chopped jalapeno chile
1/3cup chopped celery
1can (15 ounce) Great Northern beans, rinsed and drained
1can (15 ounce red kidney beans, rinsed and drained
1can (15 ounce) pinto beans, rinsed and drained
8-- tomatoes


For the salad dressing:

  1. Combine the vinegar, honey, olive oil, tequila, garlic, lime juice, Worcestershire sauce, salt and pepper in a bowl and mix well.

For the salad:

  1. Combine the cilantro, onion, bell pepper, jalapeno chile, celery, Great Northern beans, pinto beans and kidney beans in a sealable plastic bag.
  2. Add the salad dressing and chill for 1 hour or longer, turning the bag occasionally.
  3. Cut a hole inthe top of each tomato and remove the tomato pulp, leaving a shell and reserving the pulp for another use.
  4. Spoon equal portions of the salad into each tomato shell. Place each stuffed tomato on an individual salad plate.
  5. Garnish with avocado slices, scallions, jalapeno chiles and lime wedges.

Recipe reprinted with permission from The Junior League of Lubbock., A Pefect Setting, (The Junior Leage of  Lubbock, 2005)