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HN CLOSET 1
HN CLOSET 1
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Thursday 17 September 2026 02:39:19 GMT
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Alright folks, go ahead and make this @Blue Runner Foods Three Bean Salad for your 4th of July celebrations. Happy 250th Birthday America! 🇺🇸 Blue Runner Three Bean Salad 8 ounces dried black beans, soaked overnight, cooked until tender and drained 8 ounces dried kidney beans, soaked overnight, cooked until tender and drained 8 ounces dried navy beans, soaked overnight, cooked until tender and drained 2 large tomatoes, seeded and chopped 1 red bell pepper, finely chopped 1 small red onion, finely chopped 1 poblano chile, chopped (1/2 if pepper is very spicy) 1/2 cup chopped fresh cilantro 1 jalapeno pepper, seeded and finely chopped 1/2 cup red wine vinegar Juice of 1 lime Juice of 1 lemon 1/2 cup neutral flavored oil 1/2 cup extra virgin olive oil 1 1/2 teaspoons salt, or to taste 1/4 teaspoon crushed red pepper Combine all ingredients in a large bowl and toss gently but thoroughly to combine. Allow salad to sit at least 30 minutes at room temperature for the flavors to blend. Salad will improve as it sits and can be made up to several days in advance. Refrigerate any leftover salad for up to several days; allow to return to room temperature before serving. Yield: 8 to 10 servings Note: You may need to add an additional splash of vinegar and oil to taste if the salad sits for a day or two, as the beans may soak up some of the vinaigrette.
Alright folks, go ahead and make this @Blue Runner Foods Three Bean Salad for your 4th of July celebrations. Happy 250th Birthday America! 🇺🇸 Blue Runner Three Bean Salad 8 ounces dried black beans, soaked overnight, cooked until tender and drained 8 ounces dried kidney beans, soaked overnight, cooked until tender and drained 8 ounces dried navy beans, soaked overnight, cooked until tender and drained 2 large tomatoes, seeded and chopped 1 red bell pepper, finely chopped 1 small red onion, finely chopped 1 poblano chile, chopped (1/2 if pepper is very spicy) 1/2 cup chopped fresh cilantro 1 jalapeno pepper, seeded and finely chopped 1/2 cup red wine vinegar Juice of 1 lime Juice of 1 lemon 1/2 cup neutral flavored oil 1/2 cup extra virgin olive oil 1 1/2 teaspoons salt, or to taste 1/4 teaspoon crushed red pepper Combine all ingredients in a large bowl and toss gently but thoroughly to combine. Allow salad to sit at least 30 minutes at room temperature for the flavors to blend. Salad will improve as it sits and can be made up to several days in advance. Refrigerate any leftover salad for up to several days; allow to return to room temperature before serving. Yield: 8 to 10 servings Note: You may need to add an additional splash of vinegar and oil to taste if the salad sits for a day or two, as the beans may soak up some of the vinaigrette.

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