Vegan Bean Salad! This 3 bean salad with Tex-Mex flair is tossed with grilled corn, onion & tomatoes and finished with a zesty vinaigrette!
Do you ever find yourself making the same mistakes over and over again? For example, trying out new recipes or cooking techniques the day or night before {or of} an event that you are expected to show up with something that didn't look like it took an accidental trip through the garbage disposal?
No? Oh. Might just be me.
No matter how many times I find myself up in the wee hours of the morning re-frosting a cake that went awry or putting a whole new batch of something in the oven, it never does stop me from winging a project I've never tried before out of sheer excitement.. {For the record, most times I do redeem myself... at the buzzer.}
Perhaps it's the adrenaline rush of getting things done last minute. {But, for real, couldn't I just go skydiving or something instead?}
Today was no different. For weeks I've been thinking about what I'd make for the 4th of July barbecue we were invited to. I wanted to bring something fun and creative. Something patriotic. Something different!
So I decided to make Red, White, and Blue Jell-O shots. {I know, very College Days, but this group is a particularly boozy enthusiastic bunch.} Easy enough, right?
Not when you get all fancy and try to use a mold with tiny star shapes that are next to impossible to remove said Jell-O from without an X-acto knife and a whole lot of patience.
I have to say, I was a little smug as I poured them into their little molds. They were turning out perfectly. I even remember thinking to myself, "Maybe I'm becoming so proficient in the kitchen that these mishaps will be a thing of the past."
Wishful thinking.
Let's just say, I figured out how to remove them easily, but then went a little too far and ended up with Jell-O soup all over my kitchen counter.
That being said, I will not be sharing that recipe today. {Maybe tomorrow morning... last minute... just my style.}
For today, I'm going to give you a recipe that you CAN actually make last minute. It's sort of hard to screw up. It's quite tasty. It won't spoil outside on a hot summer day. I'd say that {and the fact that it didn't explode, burn, or spill} makes it a winner.
Go ahead. Make this tonight, or heck, tomorrow morning. We all need a rush from time to time. 😉
Vegan Bean Salad
Ingredients
- 1 tablespoon olive oil
- 1 small white onion sliced into ¼ inch thick pieces
- 1 jalapeno pepper
- 2 ears of corn shucked
- 3 roma or plum tomatoes chopped
- 15 ounce can of pinto beans rinsed & drained
- 15 ounce can of kidney beans rinsed & drained
- 15 ounce can of black beans rinsed & drained
- ¼ cup fresh cilantro chopped
- 2 tablespoons lime juice
- 2 avocados peeled & diced
For Vinaigrette
- ½ cup olive oil
- ½ cup fresh lime juice
- 1½ teaspoons ground cumin
- 1 teaspoon chili powder
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon sea salt
- ½ teaspoon cracked black pepper
Instructions
- In a large bowl, place all drained beans. Set aside.
- Lightly coat onion slices, ears of corn, and jalapeno pepper with olive oil & season with salt. On an outdoor grill (or a grill pan), grill onions, corn, and jalapeno, turning until lightly charred in places, about 6-8 minutes. Sit aside.
- Scrape kernels from corn cobs. Chop onion. Seed and chop jalapeno. Add to bowl with bean mixture.
- Add tomatoes, cilantro, lime juice, and salt to taste. Combine well.
Make Vinaigrette
- In a bowl, whisk together olive oil, lime juice, cumin, chili powder, cilantro, sea salt and pepper.
- Pour vinaigrette over bean salad and toss to coat.
- Gentle toss with (or top with) with diced avocado just before serving.
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