A few weeks ago I went to this vegan food rally at a brewery and had the most amazing bean salad served over warm brown rice and quinoa mixture. My husband and I loved it so much that I got the ingredients the next day and attempted to make it at home. To my surprise I nailed the exact same flavors! I have made this weekly since then. I am seriously obsessed with it.
This bean salad is delicious served alone or as a snack with chips. However if you want to make it more of a meal then see step five for how to make a quick rice and quinoa mixture to serve it over. I love the way the cold bean salad taste over the warm rice.
This makes a decent amount, but it only seems to last a few days at the most in my household because it’s so addicting!
- Two 15.5 ounce cans of organic black beans
- One 15.5 ounce can of organic pinto beans
- One 15.5 ounce can of organic kidney beans
- One cup of red wine vinegar
- Two tablespoons of chile lime seasoning blend
- One tablespoon garlic powder
- One lime- squeeze the juice
- One tablespoon adobo seasoning
- One tablespoon onion salt
- One organic green pepper finely diced
- One organic yellow pepper finely diced
- One organic red pepper finely diced
- One sweet onion
- 2 cups frozen roasted corn
- 1/2 cup chopped cilantro
- Start by opening the cans of beans and rinsing in a strainer. Place in a large bowl.
- Finely dice the peppers and onion and add to the beans.
- Add the onion salt, adobo, garlic powder, chili lime, vinegar, lime and cilantro.
- Spray a medium sized skillet with some olive oil and heat up the corn. Pour into the bean mixture. Try to find roasted corn if you can I think it really pumps up the flavor!
- Mix everything together very well! Cover and refrigerate for at least 30 minutes.
- If you want to serve the bean salad over a grain I take a bag of frozen brown rice and frozen quinoa (most stores have frozen brown rice. I get frozen brown quinoa from Trader Joe’s but you can skip it if you don’t live near one and/or don’t feel like making quinoa on the stove) and heat it up in the microwave. Then pour the rice and quinoa mixture over a skillet and pour a couple teaspoons of grape-seed oil (olive or avocado oil work too.) Add some fresh pico de gallo and some Cojita or feta cheese. Let cook for a few minutes.