"How good can bean salad actually be?"
I thought the same thing when my sister-in-law sent me this recipe.
But wait. Get this. When I made the dish it actually flew to the TOP of my "favorite veggie food" list!
Yea. Bean salad happiness, folks. Check it out...
I tweak this recipe every other time I make it.
Mainly because I don't ever seem to have ALL of the ingredients in my kitchen at one time.
Each batch has been STELLAR though.
fresh sweet corn off the cob (2 ears)
1 orange bell pepper
1 small red onion
1 large tomato
1/2 tsp. finely chopped jalapeno
1 1/2 C. black beans
1 1/2 C. edamame
1 1/2 C. whole grain brown rice
these little guys are best friends!
4-5 tbls of ume plum vinegar
1 tsp. dijon mustard
(whisk and pour)
1/4 C. chopped cilantro
I can't eat this salad without some homemade guacamole!!!!
THERE YOU GO!
And get this... I think that this salad is so pretty-fabulous that it
would be great to serve at a veggie-friendly party as an appetizer or what not.
I think it looks mighty classy in some romaine "cups" - if I do say so myself!
Ok... and it gets EVEN BETTER!
Let's talk leftovers.
Who doesn't like a night off in the kitchen?!
I am sure to make enough for a second round of
BEAN SALAD QUESADILLAS!
These can be all veggie with chipotle hummus
(as the cheese! - don't judge til you try!)
or you can use mozzarella... which is aaaaamazing too!!!