![]() ![]() Step One: Combine corn, beans, pepper, onion, and jalapeno, if using. You will find full instructions with exact ingredients in the print-friendly recipe card below. Whipping up this Mexican bean salad is crazy easy and has just a couple of steps. Quinoa or couscous: you can also round out this salad to meal status by adding in a simple grain, like cooked quinoa, couscous, or even rice.Shredded chicken: craving even more protein? Add shredded Mexican chicken or chicken Tinga straight to this salad for a mega-filling meal prep.You could also just crush some tortilla chips in your hands, or serve them on the side. Tortilla strips: need crunch? I relate! Toss in some tortilla strips right before you dig in for a crouton-like effect that is completely on brand with these Tex-Mex flavors.Fresh cilantro: can’t get enough? Add a sprinkle of cilantro leaves in addition to the cilantro vinaigrette.You can also toss in 1-2 diced Roma tomatoes for the same pop of color and taste. Cherry or grape tomatoes: also add these just prior to serving, if possible, because their juices will leak out over time in the refrigerator.Chopped avocado: be sure to add this just prior to serving, to avoid browning.A few specific variations and mix-ins that suit this Mexican bean salad well: The beauty of all salad recipes is their inherent flexibility you can add whatever you like and have on hand. What ingredients can I add to a bean salad? If this is of nutritional concern, take care to purchase cans that are specifically labeled low salt or no salt added. The only thing to watch is that canned beans can have added sodium. Even more importantly, if you don’t have the time to simmer or soak beans overnight on a regular basis, they’re sure a lot more healthy than eating no beans at all! Yes! Canned beans pack the same nutritional benefits as fresh beans you cook yourself. Are canned beans as healthy as fresh beans? If you have a mini food processor, go with that! I actually use a chopping bowl and attachment that came with my immersion blender, and it’s ideal for small jobs such as this - no fuss, perfect size, easy to clean in the dishwasher. The taste is 100% worth dragging out your blender or food processor. It’s really the fresh, flavorful dressing here that puts an otherwise humble mix of veggies and beans over the top. You may be tempted to skip the homemade vinaigrette, as I admit it is an extra thing, but I promise it’s so worth it. This dressing does not need sugar - or honey, or maple syrup - to be delicious! For the dressing: fresh cilantro leaves, olive or avocado oil, red wine vinegar or lime juice, more jalapeno (again, optional), one clove of garlic, ground cumin, and kosher salt.Jalapeno: Optional but nice for a little extra kick!.Red onion: Onion is tangy and pungent, so a little goes a long way in a salad like this.Bell pepper: Any color is fine, or use a couple for maximum color variety.You can substitute any other kind of beans that you like: chickpeas, cannellini beans, great northern beans, etc., or use two cans of one kind. Black beans, red kidney beans (light or dark), and pinto beans.My favorite is to use fire-roasted frozen corn kernels, and simply let them defrost on the counter before adding to the salad. Corn kernels: You can use fresh, frozen, or canned corn.Full amounts are noted in the print-friendly recipe card below. Here are a few notes and shopping tips about the ingredients you’ll need to make this, as well as possible substitutions. Serve this one night as a side dish to taco stuffed peppers or shredded chicken tacos, then enjoy the leftovers with tortilla chips the next day for lunch. With a ton of plant-based protein and fiber, it leaves you satisfied and feeling good.It’s strictly a chop, blend, toss situation.You get crunchy veggies, creamy beans, and zippy dressing in every bite. This Mexican three bean salad has a lot to offer: It’s a vibrant medley of healthy veggies, hearty beans, and the most delicious homemade cilantro lime vinaigrette. This Tex-Mex-inspired bean salad delivers on it all. Bonus points if they’re easy to make and relatively nutritious, all the better to nourish us, body and soul. We’re all about the simple dishes here with big flavor. We also love it for breezy lunches! A fresh cilantro lime vinaigrette makes this protein-rich bean salad a perennial hit. This Mexican Bean Salad is quick, easy, and the perfect make-ahead side to serve at dinner parties and potlucks. ![]()
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