Southwestern Bean Salad

From PlantPure Nation cookbook. This recipe is for bean lovers. Seasoned perfectly to give a Southwestern flavor, the beans, corn, and avocado also make this a satisfying salad that everyone will love.

Category: Salad

Cuisine: not set

Ready in 20 minutes

by philiplorenzo

Ingredients

1 can Pinto beans 15 oz., drained and rinsed

1 can Black beans 15 oz., drained and rinsed

1 cup Frozen corn thawed

1 Red bell pepper seeded and diced

1/2 cup Red onion diced

1 cup Cherry tomatoes halved or quartered

1 Avocado pitted and diced

1/4 cup Red wine vinegar

1/4 cup Lime Juice

1 tablespoon agave nectar

1/2 teaspoon Sea Salt

1/2 teaspoon Ground cumin

1/2 teaspoon Chili powder

2 teaspoons sriracha

1/4 cup Fresh Cilantro chopped

Directions

1. Combine the beans and vegetables in a large bowl. Don't hesitate to add different vegetables depending on what is in season. 2. Blend the vinegar, lime juice, agave, salt, cumin, chili power, and Sriracha in a small bowl. Add more chili powder and Sriracha is you like it spicier! 3. Drizzle over the beans and vegetables and toss to coat. 4. Refrigerate for an hour and then sprinkle with the cilantro before serving.

Review this recipe »

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)