This bean salad is everything, and is a healthy copy-cat version of something my friend's mom used to make. It really is the perfect summer (or anytime) dish - it doesn't require any cooking , and you can eat it as a dip with tortilla chips, as a side salad, taco filling, or on a green salad to give it a taco flair. It's also super healthy and is just about everything "free" - no gluten, dairy, or refined sugar (or can be totally sugar free), is vegan-friendly, and has fiber and protein from all the beans, so it's safe for just about anyone to eat. But mostly, it's just so tasty and satisfying.
This recipe makes a really large amount of salad/dip, so it's great for a crowd....or just eat it all week like I do. Plus it actually tastes better after sitting in the dressing for a few days!
1 can black beans
1 can pinto beans
1 can red beans
1 can of corn (or equivalent amount of fresh corn kernels)
Approx 1/4 C Pickled jalepeno slices (adjust amount to desired spiciness)
1/2 of a red onion, chopped
approx 1/4 C chopped roasted red peppers or pimentos
Optional for serving: diced avocado
*Please use organic when possible, and BPA-free canned beans if you can find them! BPA is a hormone-disrupting chemical
1/2 C olive oil
1/4 C apple cider vinegar (raw, with the "mother" - those good probiotic cultures)
juice of 1 lime
1 tsp salt
sweetener of choice: pinch of stevia, or 1 TB maple syrup or honey (adjust to taste)
Rinse and drain all the beans and corn well. Whisk all the dressing ingredients together in a large bowl; taste and adjust to your liking. Add all the salad ingredients to the dressing and mix well to combine. Cover and refrigerate for....well as long as you like. Serve with fresh avocado if you like. Honestly this tastes the best after sitting for a day or two, but I totally get wanting to chow down right away.
Grow Happy, Grow Healthy