Pour dressing over salad mixture and toss to combine. In a small bowl, whisk together the oil, vinegar, lime juice, honey, cumin, salt, pepper, chili powder, garlic powder and hot sauce. Or serve this dish as a side salad for your favorite tacos or burritos. In a large bowl, add the beans, peppers, corn, jalapeno, onion, cilantro, and avocado (if using). Serve this dish at a party with other appetizers such as pasta salad, shishkabobs, vegan pigs in a blanket, or bruschetta. Refrigerate salad for 1 hour, toss again, and serve. Lightly toss all ingredients to mix well, and sprinkle with salt to taste. Serve it with your favorite corn chip scoops for a delicious, fresh, and nutritious dip. In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. This salad is wonderful as a stand-alone salad, but it also makes a great party appetizer. Store this salad in an airtight container in the refrigerator for up to a week. And the kids are always right, right? Storage You can easily make this salad with any other type of canned beans such as pintos, cannelini beans, or great northern beans.Īdd in a spicy pepper such as jalapeno or cayenne pepper if that’s your thing! Personally I love it but my kids don’t.
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