I’ve recently come cross the most amazing dish and I would love to share this with everyone! Its so light and refreshing! And so very yummy! Addicting almost!
I was looking for a new recipe that was light and healthy and something that I could keep in the fridge that was easy enough for me to just grab and go. Plugged in “Top Vegan Recipes” in Google, and voila! Mexican Bean Salad! There were several “top” dishes, but out of them all this was the only one that caught my eye enough to give it a try.
And I’m so glad that I did! I loved everything about this dish! The flavors are perfect together and the lightness of the entire salad is so perfect and appealing. You feel GOOD after eating this!
In a large bowl mix together:
1 can each of black beans,
1 can kidney beans,
1 can cannellini beans, drained and rinsed!
Chop and add
1 green bell pepper,
1 red bell pepper,
1 purple onion,
1 10 oz. pack of frozen corn. Set aside!
Look how pretty! Its like a veg food rainbow!! Ooooooo! Aaahhhhhhh!!!
In a small bowl, whisk together:
1/2 cup olive oil,
1/2 cup red wine vinegar,
2 Tbsp. lime juice,
1 Tbsp. lemon juice,
2 Tbsp. sugar,
1 tsp. salt,
1/2 tsp. minced garlic,
1/4 cup chopped cilantro,
1/2 tsp. cumin,
1/2 Tbsp. black pepper.
Add hot sauce (I used the roster sauce, yum!) and chili powder to taste!
Look how gorgeous! Would you ever think food could look so pretty and uplifting?! I love it!
This recipe makes a HUGE bowl of this stuff! I wish I would have snapped a photo of my holding the bowl so you could see how large it actually is! I was feeding off this dish for a few days and It tasted wonderful every time!
*Today I am grateful for telephones, as I was able to catch up with a good friend that I miss that is living in Cali and also my brother Daniel in Colorado! Daniel has been gone for about a month now! Can you believe it?! I miss him and his girlfriend Paula already! Hmm, I’ve always wanted to visit Colorado! I think its about time I mark that one off the “Will Do” list!