I think you all may freak. Why? Because I have the most amazing summer salad for you today. This recipe is a Gourmetour original mixed with a little input from my roomies and their family recipe. I was looking around my pantry trying to use up what I had before Europe, when I noticed a nice little collection of beans and legumes accumulating on the bottom shelf. At first I was going to make hummus, but then I decided to kill the whole collection in one clean swoop. Yes, they are canned foods, but with the creation of this salad came the use of many other more perishable foods in my fridge, from ingredients used in this salad, to other meals that I was able to create using this salad! Plus, I really wanted to get ride of everything. Food is food, and not using it within a reasonable amount of time, no matter what the expiration date, freaks me out.
This salad is vegan, simple, and fresh, and quickly became a friend favorite here!
What you need:
1 can of black beans
1 can of kidney beans
1 can of garbanzo beans
1 can of soybeans
1 Cob of corn cooked, or 1 can of corn
1 red bell pepper
1 medium-small red onion
2 1/2 limes for juice
1 Tbs. Pepper
Pinch of dried cilantro
Salt to taste
What you need to do:
Cook the full can of black beans over high heat for 5 minutes, stirring at it boils.
In the meantime, drain and rinse your kidney, garbanzo, and soy beans. Shake well and let sit to remove as much water as possible.
When your black beans are ready, move your rinsed bean mixture to a large bowl.
Drain and rinse your black beans and let cool in the colander.
Cut your cooked corn, or drain and rinse your canned corn. Add to your bean mixture and mix.
Cut your onion into bite sized pieces. Add to your bean and corn mixture and mix.
Cut your red pepper into bite size pieces. Add to your bean, corn and onion mixture and mix.
Squeeze the juice of your limes into the mixure.
Add the pepper, cilantro and salt.
Take a few minutes to mix thoroughly but lightly.
Add the cooled black beans to your mixture. Stir once more and cover with plastic wrap. Set in the fridge for at least 30 minutes before serving.
What’s your favorite cold summer salad?