Even a tofu salad
I’ve been missing my beans.. and then all of a sudden, I had a craving for a mixed bean salad.
My last mixed bean salad was Symphony in a Can aka My 5-Minute Symphonic Mixed Bean Salad which has a more classic flavour profile: lemon, mustard and onion for the mixed beans.
This time I went with a Southwestern inspired bean salad with a chile-lime dressing. Lots of vegetables including bell peppers and tomatoes along with fresh cilantro. I worked with a medley of beans and then added in extra red kidney beans. They are perfect for salads and I don’t use them nearly enough.
I think my chile powder has been losing its freshness/spiciness so my newest trend (you may have already spotted it) is adding some Sweet Mesquite Seasoning which has plenty of oomph. Either that or my palate is warming up… Probably the former.
In any case, this salad received a lot of praise during my last barbecue. I think you will like it, too. Enjoy!
Southwestern Mixed Bean Salad with a Chile-Lime Dressing
Adapted from The Spicy Vegan Cookbook
1 (19-ounce) can mixed beans, drained and rinsed
1 (19-ounce) can kidney beans, drained and rinsed
1 red or orange or yellow bell pepper, chopped (my pick was orange)
1 large tomato, diced
1 large ear of corn, grilled and shucked (I added directly from the grill, after photographing)
2 tbsp olive oil
1/4 cup lime juice
1/2 tsp Ancho chili powder
1 clove garlic, crushed
1/4 tsp cayenne pepper (I used 1/2 tsp Sweet Mesquite Seasoning)
1/2 tsp salt
1/4 cup chopped fresh cilantro
1 avocado, diced (optional, did not use)
1. In a large bowl, place the rinsed beans along with the chopped bell pepper and tomato. Add the corn, if available. I added the corn directly before serving since we were grilling it for the barbecue.
2. In a separate small bowl/mason jar, whisk together the oil, lime juice, chili powder, garlic, cayenne and salt. Pour dressing over the bean mixture and stir to coat. Stir in the fresh cilantro. Allow to marinate at least 1 hour, if not longer, in the refrigerator.
3. Prior to serving, add the avocado (and freshly grilled corn). Stir to combine.