Mexican Three Bean Salad

Ingredients

• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can pinto beans, drained and rinsed
• 1/2 pound green beans
• Salt
• 3 tablespoons extra virgin olive oil
• 3 green onions, sliced
• 1-2 jalapenos, seeded, chopped
• 1 large garlic clove, sliced thin
• 1 cup Cotija queso seco cheese, crumbled, can sub feta
• 1/4 cup chopped cilantro
• 1/3 cup lime juice
• 1/4 cup sugar

Directions

1. Trim the ends from the green beans, then cut them into pieces roughly an inch long. Fill a medium sized pot halfway with generously salted water, and bring it to a boil.
2. Add the green beans to the boiling water and cook for 5 minutes, or until tender. Green beans vary quite a bit, and more mature beans may need extra time, up to 20 minutes.
3. Drain the green beans, then transfer them to a bowl with the pinto and black beans. Pour the olive oil over the beans and toss to coat. Stir in the green onions, jalapeño, garlic, and Cotija cheese.
4. In a separate bowl, stir the lime juice and sugar together until the sugar has dissolved, then pour it over the salad. Toss well so the beans are coated, and let the salad marinate for at least 1 hour, preferably several hours.
5. Just before serving, fold in the cilantro. Taste, then add more salt if needed.