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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.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 6 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tin black beans 1 tin borlotti beans 1 tin edamame beans or your choice 1 large grilled red pepper from jar 1 small tin of corn 2 shallots Sliced Jalapeño from jar 3 Tbsp chopped parsley or coriander 1 handful of cherry tomatoes 4 handful of wild rocket leaves Dressing: juice of 1 lime or lemon 3 Tbsp olive oil ½ tsp salt ½ tsp ground pepper ½ tsp ground cumin ½ tsp dried oregano

Method
 

  1. Drain all the beans & corn and put them in a serving bowl.
  2. Mix the dressing.
  3. 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.
  4. Rest for about 30 minutes or longer if time allows (even overnight).
  5. Just before serving, chop the parsley/coriander and quarter the tomatoes. Add these to the salad, together with the rocket leaves and toss gently.