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Vegan Bean Salad - Southwest Style
A bean and grain salad with beans, corn, and bell peppers, covered in a southwest inspired dressing.
Course
lunch, Salad, Side Dish
Cuisine
New Mexican
Keyword
rainbow salad, southwest salad, vegan bean salad
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
12
Calories
316
kcal
Author
Monica Davis
Ingredients
3-4
cups
cooked grain of choice
like short grain brown rice quinoa, or barley
1
can
black beans
drained, and rinsed
1
can
kidney beans
drained, and rinsed (or any other bean of choice)
1 1/2
cup
corn
(frozen)
1
red bell pepper
diced
1
orange bell pepper
diced
2
green onion stalks
chopped
1/4
cup
cilantro
(optional)
1
avocado
diced (optional)
For the dressing:
½
cup
light olive oil
1-2
tablespoons
lime juice
or red wine vinegar
2
minced garlic cloves
1 ½
teaspoon
chili powder
¾
teaspoon
salt
¾
teaspoon
ground cumin
1/2
teaspoon
ground chipotle pepper
optional for a smokey flavor
dash
red pepper flakes
optional
US Customary
-
Metric
Instructions
Cook grain of choice and then let cool (or use any frozen or pre-cooked grain like quinoa, short grain brown rice, or barley).
Put the grain of choice, beans, and vegetables into a bowl and mix. (If using avocado, add it at the end so it doesn't get smashed)
Place all of the dressing ingredients in a small bowl and whisk together and then drizzle over the salad and mix well.
Serve or keep in an airtight container in the fridge for 3-5 days
Notes
This makes a large batch. It is great to keep in the fridge for a quick meal and snacks.
Works great for meal prep. Make ahead and then use for lunches for up to 4 days if kept in the fridge.
You may freeze portions that you don't use.
You can use leftover grains or buy pre-cooked grains to save time.
If cooking grains for this recipe, allow them to cool before adding to the salad.
Nutrition
Serving:
0.75
cup
|
Calories:
316
kcal
|
Carbohydrates:
48
g
|
Protein:
6
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Sodium:
155
mg
|
Potassium:
309
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
790
IU
|
Vitamin C:
26.9
mg
|
Calcium:
28
mg
|
Iron:
1.9
mg