From inthekitchenwithkath.com
(Adapted from a recipe by Elise Bauer on simplyrecipes.com)
Best made at least an hour ahead of time to give it time to marinate.
Serves 6
½ pound green beans
1 15-ounce can black beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
3 tablespoons olive oil
3 green onions, sliced
1 jalapeno pepper, seeded and minced
1 large clove garlic, cut into thin slivers
¾ cup (about 3 ounces) Cotija cheese
1/3 cup lime juice
1 teaspoon honey (or sugar)
¼ cup chopped cilantro
1. Trim the green beans and cut them into 1-inch pieces. Boil in salted water for 5 minutes. Drain and put them in a large bowl.
2. Add the black beans and pinto beans to the bowl. Pour the olive oil over the beans and stir to distribute it.
3. Stir in the green onions, jalapeno pepper, and garlic.
4. Crumble the Cotija cheese into the salad.
5. Whisk the lime juice and honey together and stir into the salad. Let it marinate at least an hour before serving.
6. Just before serving, stir in the cilantro.