Vegan Southwest-Style Bean Salad
A bean and grain salad with beans, corn, and bell peppers, covered in a southwest-inspired dressing. Perfect for summer meals and meal-prepping lunches.
Servings 12
Calories 316kcal
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
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: 0.75cup | Calories: 316kcal | Carbohydrates: 48g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 155mg | Potassium: 309mg | Fiber: 4g | Sugar: 1g | Vitamin A: 790IU | Vitamin C: 26.9mg | Calcium: 28mg | Iron: 1.9mg