Crisp and Tangy Bean Salad
"Colourful, crisp, tangy, my favourite bean salad. I adapted this recipe from http://allrecipes.com/recipe/mexican-bean-salad/
A great dish to bring to a potluck, or on a picnic."
- Ready In:
- 30mins
- Ingredients:
- 15
- Yields:
-
2 1/2 L
- Serves:
- 8
ingredients
- 2 cups black beans, cooked or canned, rinsed and drained
- 2 cups red kidney beans, cooked or canned, rinsed and drained
- 2 cups pinto beans or 2 cups romano beans, cooked or canned, rinsed and drained
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 tablespoons white sugar
- 1 tablespoon salt
- 1 tablespoon ground cumin
- 1 teaspoon ground black pepper
- 1⁄4 cup olive oil
- 1⁄2 cup red wine vinegar
- 3 tablespoons fresh lime juice
- 2 tablespoons lemon juice
- 5 drops louisiana hot sauce (to taste)
directions
- Rinse and drain the beans. Pour into a large bowl.
- In a small bowl, stir together the sugar, salt, cumin, and black pepper. Add the olive oil, red wine vinegar, lemon juice, and lime juice. Add a few drops of hot sauce, as much or as little as you like.
- Wash, seed, and dice the 3 sweet peppers. I like to cut the peppers to about the same size pieces as the beans. Stir together the beans, peppers, and dressing. Let sit for a couple hours before serving. Stir just before serving.
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RECIPE SUBMITTED BY
<p>I love life and I love good food!</p>
<p>I have been vegetarian for 11 years. I also enjoy eating and sharing yummy food with family, friends, and coworkers - almost none of whom are vegetarian. Over the years, I've come up with recipes that everyone, veggie-and-non-veggie alike, can enjoy. I aim for vegetarian recipes which taste so good, you can enjoy them even if you aren't vegetarian.</p>
<p>I aim for very nutritious, wholesome recipes, based around whole natural ingredients, especially vegetables, whole grains, and legumes. These ingredients tend to be some of the most economical foods to eat as well.</p>
<p>In the past couple of years, my husband has chosen to eliminate alcohol, onions, and garlic from his diet. Eliminating onions and garlic from my recipes was a challenge, and I do not understand the reasons for it, despite my repeated attempts. If finding vegetarian recipes my meat-loving family enjoys wasn't hard enough, imagine removing the flavour of garlic as well. Interestingly though, I think my cooking skills have expanded because of this challenge. I was challenged to find flavours to replace the onions and garlic, and I ended up learning to make my own salad dressings, fajita and taco seasonings, soup broth base, etc. I now prefer my homemade salad dressings over any I've ever bought from a store, and my grocery bill has gone down. We are also eating almost no chemical preservatives at all, since processed foods are almost eliminated when you stop eating onions and garlic.</p>
<p>My recipes are mostly adaptations from favourite recipes I found on online recipe sites, especially food.com. I learned to cook vegetarian as a young adult, living with my now-husband, and recipe foodsites were my main source of recipes. I changed the recipes slightly based on personal taste, availability of ingredients in my kitchen the day I was trying out a new recipe, and more recently, to omit onions and garlic. When a recipe is a near copy-cat of someone else's recipe, I try to give due credit.</p>
<p>I hope you enjoy my recipes :-).</p>
<p>Good eating!</p>
<p>~Marianne</p>
