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Salad
Mexican
2 - 4 servings
15 minutes
0 minutes
¼ cup seasoned rice vinegar
2 teaspoons granulated sugar
1 fresh Red Fresno Pepper – stem removed
1 clove Melissa’s peeled garlic
¼ cup extra virgin olive oil
1 teaspoon fresh thyme
To taste sea salt and freshly ground pepper
1 package Melissa’s Six Bean Medley – rinsed
¼ red onion – peeled, sliced thin
1 stalk celery – sliced thin
1 fresh yellow or green Bell Pepper – diced
In a blender combine the vinegar, sugar, Red Fresno pepper and garlic. Slowly drizzle the olive oil in to emulsify.
Season with the thyme, salt and pepper and set aside.
Gently toss the rest of the ingredients in a mixing bowl. Add the vinaigrette, toss and serve.
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