For the Bean Salad
1 can Michigan black beans, drained and rinsed
1 can Michigan white kidney beans, drained and rinsed
1 cup tomatoes, diced
1 red bell pepper, diced
½ cup red onion, diced
1 cup mozzarella cheese, diced or pearls
3/4 cup fresh parsley, chopped
3/4 cup fresh cilantro, chopped
For the Dressing
1 Tbsp garlic powder
1 Tbsp dried oregano
3 Tbsp red wine vinegar
3 Tbsp lemon juice
1/2 cup olive oil
1 teaspoons red pepper flakes
Salt and pepper, to taste
1. In a large bowl, combine the Michigan black beans, Michigan white kidney beans, tomatoes, red bell pepper, red onion, mozzarella, parsley, and cilantro.
2. In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, red pepper flakes, salt, and black pepper.
3. Pour the chimichurri-style dressing over the bean salad.
4. Gently toss until everything is well coated.
5. Taste and adjust seasoning as needed.
6. Let the salad chill for at least 15–30 minutes before serving to allow the flavors to come together.
7. Serve as a dense bean salad or pair with grilled steak.
Michigan is known throughout the world as a top producer of conventional and organic dry edible beans.
