Southwestern Dense Bean Salad

• 総時間: 30 minutes

材料

I’ve been on a bean kick lately and really wanted to try another version of my viral dense bean salad from last year. Honestly, I think I like this one EVEN MORE! It’s so simple and so good PLUS great for meal prep. Which is always a huge plus!

Here’s what’s in it:

1 can chickpeas, drained and rinsed

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 ½ cups corn kernels

1 large red bell pepper, finely diced

1 ½ cups cherry tomatoes, halved

½ cup red onion, finely diced

1 medium jalapeño, finely minced

½ cup fresh cilantro, chopped

½ cup cotija cheese

For the Southwest vinaigrette

¼ cup olive oil

2 tbs apple cider vinegar

3 tbs fresh lime juice, about 2 limes

1 tbs honey or agave

1 tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika, optional

½ tsp garlic powder

¾ tsp kosher salt, plus more to taste

¼ tsp freshly ground black pepper

Drain and rinse the chickpeas, black beans, and pinto beans very well. Shake off excess water and add them to a large bowl. Add the corn, red bell pepper, cherry tomatoes, red onion, jalapeño, and cilantro. Toss to combine.

手順

Make the vinaigrette. In a small bowl or jar, whisk together the olive oil, vinegar, lime juice, honey (or agave), cumin, chili powder, smoked paprika (if using), garlic powder, salt, and pepper until smooth.

Pour the vinaigrette over the salad and toss until everything is evenly coated. Add in the cotija and toss gently.

Refrigerate for at least 30 minutes before serving.

https://foodwithfeeling.com/southwest-bean-salad/