• Elisa Juarez

Guy Fieri's Four-Bean Relish

Food Network Magazine, June 2012


Serves 6 to 8


1/3 cup red wine vinegar 1/4 cup balsamic vinegar 1/3 cup extra-virgin olive oil Sea salt & freshly cracked pepper 1/4 cup sliced scallions (about 3 scallions) 3/4 cup finely diced red onion 1/4 cup diced jarred Peppadew peppers or roasted red bell peppers 3 tablespoons honey 1 12-oz. can white beans, drained & rinsed 1 12-oz. can chickpeas, drained & rinsed 1 12-oz. can pinto beans, drained & rinsed 1 12-oz. can black beans, drained & rinsed


1. Whisk the red wine vinegar, balsamic vinegar, olive oil, 1/2 tsp. sea salt, and pepper to taste in a large bowl. 2. Add the scallions, red onion, Peppadew peppers, honey, white beans, chickpeas, pinto beans and black beans and toss to coat. Let sit in the refrigerator at least 2 hours to allow the flavors to blend. Mix thoroughly before serving.



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