Here is an easy recipe for feeding your family during the pandemic. There is no cooking involved. This healthy Mexican bean salad is made with canned beans and fresh veggies. This is vegetarian as well as gluten free.
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Mexican Bean Salad Recipe
Ingredients:
2 cans 15 oz. beans, any kind, I used kidney and white beans, drained and rinsed
1 can 15. Oz. organic corn, drained
1 cup organic celery, super fine dice
1 cup red onion, super fine dice
1 cup red bell pepper, organic, super fine dice
1 medium tomato, chopped
â…“ cup pumpkin seeds, organic
Dressing:
â…“ cup olive oil
â…“ cup apple cider vinegar
2 tsp. Balsamic vinegar
2 Tbsp. fresh lime juice
2 Tbsp. fresh lemon juice
1 tsp. Ground cumin
½ tsp. Chile powder or to taste
¾ tsp. Ground coriander
1 tsp. Salt
1 tsp. Garlic powder
Small handful of fresh parsley, chopped
6 leaves fresh basil, chopped
2 – 3 Tbsp. date paste video:
Directions:
Combine all of the dressing ingredients into a bowl and whisk to combine. Place the drained and rinsed beans into a large bowl and add the dressing. Stir to combine. Refrigerate over night or at least ½ hour.
Then add the rest of the ingredients to the bowl and stir to combine.
Tip:
Take the bean salad out of the refrigerator about 1 hour before serving so the olive oil, which will firm up, has a chance to liquify at room temperature.
This bean salad will keep in the fridge for 3 or 4 days. Perfect served as a salsa with chips as an appetizer, served over fish or chicken, added to a salad, mixed into scrambled eggs, or simply a side dish to any meal.
Feel free to sub in just about any vegetable you want. Everything goes with this recipe!
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Rockin Robin
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