This is a healthy and tasty recipe for your repertoire!
Why bean salad?
Beans are an awesome source of fiber and protein, and are also really satisfying. Not only that, they are inexpensive and easy to prepare.
Since I stopped eating meat and became Pescatarian two and a half years ago, I’ve been trying more recipes using plant based protein foods like beans, eggs, and nuts. And since it’s summer, I’ve been craving a lot more cold/fresh/salad type foods.
When you eat a totally plant based meal, you’re likely to feel hungry again in a couple of hours, unless of course you add a scoop of this tasty bean salad!
This dish is so good all by itself, or on top of a greens salad with feta crumbles. YUM!
Can Chick Peas or White Beans
Can of Red Beans
Can of Black Beans
Can of Corn
2 Jalapeños (remove the insides if you don’t want all the heat)
1 or 2 Chipotle Peppers in adobo from a can
1/2 of a large Red Onion
1/2 Tbsp Chili Powder
1/2 Tbsp Smoked Paprika
1 Tbsp Sugar
1 Tbsp Wildflower Honey
1/2 Cup Apple Cider Vinegar
2 Tbsp Lime Juice
Half a bunch of Cilantro (1/4 to 1/2 cup)
Clove of Garlic (a big one, or 2 littles)
1/2 cup Olive Oil
1/2 Tbsp Kosher Salt
1/2 tsp Black Pepper
First, make the dressing by combining everything from the chili powder down, in a bowl and whisk.
Small dice the onion and jalapeño, and then mince the garlic and chipotle peppers.
Add that to the dressing and whisk it up.
Rinse the beans really well in a strainer, and then add them to the mix.
Toss it up, put it in the refrigerator to chill, and serve cold!
That’s it, super easy!
Note: You could (I would) add cumin to the mix but my dear friend Sherry, who I always share my bean salad with, hates cumin!