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Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.

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Makes 8-10 Servings

1 Can Black Beans

1 Can Pinto Beans

1 Can White Kidney Beans

1 Small Red Onion, Diced Fine

1 English Cucumber, Diced Fine

1 Red Bell Pepper, Diced Fine

1 Avocado, Diced Fine

1 Pint Grape Tomatoes, Halved

1 Cup Fresh or Frozen Corn (if fresh blanch first)

1-2 Jalapenos, Diced Fine

1/4 Cup Olive Oil

2 Tbsp Red Wine Vinegar

Juice of 1 Lime, about 1 Tbsp

1 Tbsp Honey Chipotle

Drizzle of Honey (to cut acidity)

1 Garlic Clove, Minced


Let’s begin by making the vinaigrette.  Have your ingredients ready to go.

Honey Chipotle so beautiful!  Great on popcorn too!

Add the Lime juice to the oil and vinegar.  

Add a squeeze of honey to help cut acidity and add a little sweet.

Add the minced garlic and combine.  

Next add the Honey Chipotle and stir till the granulated honey dissolved.  

Set aside to bloom till ready to use.

While the vinaigrette is blooming, lets assemble the salad.  Begin by rinsing the beans until the water runs clear and add to a large bowl.  You can use any combination of beans you like.  I used black beans, pinto beans and white kidney beans.

Now lets add the chopped veggies:

 give a gentle stir to combine.

Now add the dressing and stir gently.  We do not want to mash any beans or veggies.

The bean salad really benefits from hanging in the fridge for about an hour to allow the flavors to meld.  Sooo good!!!  I served this fabulous bean salad with Recado Rojo Marinated Chicken Thighs.


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