SUMMER BEAN SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



SUMMER BEAN SALAD image

Categories     Salad     Bean     Side     No-Cook     High Fiber     Wheat/Gluten-Free     Healthy     Vegan

Yield 6 people

Number Of Ingredients 17

salad:
1 can drained black/cannelini bean (or any bean of choice)
1 jicama (julienne)
1/2 red cabbage (shredded)
2 cups (or ears) of white corn
1/3 cup chopped cilantro
1/2 cup thinly sliced red onion
1 cucumber (sliced)
dressing:
1/4 cup olive oil
3 tbl. red wine vinegar
2 limes
dash of cumin
pinch of cayenne
pinch of ancho/chile powder
salt and pepper to taste
optional: 2 tbl. of chopped fresh mint

Steps:

  • Drain beans and cut corn from cobb, then add all vegetable to medium bowl. Whisk the dressing in small bowl and let stand at room temp. for a few minutes. Then dress the salad; toss, then serve.

There are no comments yet!