Vegan Bean Salad
Vegan Bean Salad! This 3 bean salad with Tex-Mex flair is tossed with grilled corn, onion & tomatoes and finished with a zesty vinaigrette!
Servings: 8 servings
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.