PICNIC ON WHIDBEY ISLAND WITH BEANS AND TOMATILLOS SALSA ENJOY DAN:

TEX- MEX SALAD WITH ROASTED TOMATILLOS SALSA by CHEF DAN:

Serves 8-10   (FOR THE CLASENS, SAUL’S PICNIC ON WHIDBEY ISLAND)

INGREDIENTS:

1 pound tomatoes, remove husks and stems, rinse

2 jalapenos,

1 onion, chopped

4 garlic whole cloves

1 (15 Oz) can black beans, rinsed and drained

1 (15 Oz) can kidney beans, rinsed and drained

1 (15 Oz) can garbanzo beans, rinsed and drained

1 green and red bell pepper, chopped

1 (10 Oz) package frozen corn

1/3-cup olive oil

1/2-cup red wine vinegar

2 tablespoons lime juice

1 tablespoon lemon juice

3 tablespoons brown sugar

1 hand full fresh cilantro

DIRECTIONS:             (PRE-HEAT OVEN TO 400 DEGREES)

1.   In a baking sheet place tomatillos, jalapenos, onion, and garlic,

2.   Bake for 25 minutes to blacken.

3.   Place in a paper bag until cool, and then take off the blacken skin.

4.   In a blender, add tomatoes mixture, red wine vinegar, lime juice, lemon juice, sugar, cilantro and blend until smooth.

5.   While blender is running drizzle in the oil.

6.   In a bowl combine beans, bell peppers, and corn.

7.   Pour tomatillos dressing over the beans and vegetables, mix well.

8.   Chill thoroughly and serve cold.

ENJOY DAN:                         BON-APPETITE!!