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Southwest-Dense-Bean-Salad-Recipe

Southwest Dense Bean Salad

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This Southwest Dense Bean Salad is bursting with fresh flavors and textures. A blend of beans, corn, and vibrant vegetables makes it a perfect healthy meal or quick dinner option that everyone will love.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1½ cups corn kernels (fresh, canned, or frozen)
  • ½ cup pepitas
  • 15 ounces canned black beans, (drained and rinsed)
  • 15 ounces canned pinto beans, (drained and rinsed)
  • 15 ounces canned cannellini, (drained and rinsed)
  • 1 large red bell pepper, (diced)
  • 1 poblano pepper, (diced)
  • 3 green onions, (thinly sliced)
  • ½ small red onion, (finely diced)
  • 1 cup red cabbage, (shredded)
  • ¼ cup fresh cilantro, (chopped)
  • 1 avocado, (diced (add just before serving))
  • ¼ cup extra virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon dijon mustard
  • 1 chipotle pepper in adobo, (finely minced)
  • 1 teaspoon adobo sauce
  • 2 garlic cloves, (minced)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 ripe avocado
  • ¼ cup plain unsweetened vegan yogurt
  • juice of ½ lime
  • 2 tablespoons cilantro, (chopped)
  • 1 small garlic clove
  • 2–4 tablespoons water
  • 1/8 teaspoon sea salt, (more or less to taste)

Instructions

  1. Heat a large skillet over medium-high heat.
  2. Add corn kernels and char until lightly browned, about 6-8 minutes. Transfer to a plate to cool.
  3. In the same skillet, toast pepitas until they pop and become fragrant, about 3-4 minutes. Remove immediately.
  4. In a large bowl, whisk together olive oil, lime juice, apple cider vinegar, maple syrup, dijon mustard, chopped chipotle pepper, adobo sauce, minced garlic, smoked paprika, ground cumin, onion powder, sea salt, and black pepper until smooth.
  5. Add black beans, pinto beans, cannellini beans, charred corn, red bell pepper, poblano pepper, green onions, red onion, shredded red cabbage, and cilantro to the bowl. Toss to coat evenly and fold in half of the toasted pepitas. Cover and refrigerate for at least 30 minutes to meld flavors.
  6. Just before serving, gently fold in diced avocado. Top with remaining toasted pepitas and additional cilantro if desired.
  7. For optional avocado drizzle, blend ripe avocado, vegan yogurt, lime juice, cilantro, garlic, salt, and water until smooth, adding more water if needed. Spoon or drizzle over salad.

Last Step:

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Notes

For an extra kick, adjust the chipotle pepper to your taste.
This salad can be made ahead of time; just add avocado right before serving to keep it fresh.
Feel free to substitute any beans or vegetables based on your preference.

  • Author: Marry
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Salad
  • Method: Mixing and Chilling
  • Cuisine: Southwestern

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 4g
  • Sodium: 400mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 10g
  • Protein: 9g
  • Cholesterol: 0mg

Find it online: https://www.deliciousrecipesblog.com/southwest-dense-bean-salad/