Mexican-style bean salad
This vegan Mexican-style bean salad is super healthy. It can be served with brown rice for a quick nutritious lunch, or with grilled meat, fish & cheese (wrapped in tortilla) as a midweek supper. Also, it’s an ideal salad on the buffet table at a party; or you can take it to work in your lunch box; or serve it at summer BBQ parties and picnics too! I just tucked some of the bean salad in pita and scattered vegan cheese on top.
Ingredients
Method
- Drain all the beans & corn and put them in a serving bowl.
- Mix the dressing.
- Finely chop the grilled pepper, shallot and jalapeno slices. Add these to the bowl then pour over the dressing and combine well. Taste and adjust the seasoning and spiciness to your liking.
- Rest for about 30 minutes or longer if time allows (even overnight).
- Just before serving, chop the parsley/coriander and quarter the tomatoes. Add these to the salad, together with the rocket leaves and toss gently.