Southwest Bean Salad Inspired by PlantPure Nation Cookbook

Published on June 12, 2015 by Jill McKeever

Neighbor, how long has it been since you've opened a can of beans to make a zesty southwestern bean salad?
Well, that's too long.

Here's All You Need

Makes about 6 cups

1 (14.5-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can pinto beans, drained and rinsed
1 cup frozen corn, thawed
1 red bell pepper, chopped
1/2 cup yellow onion, chopped
1/4 cup red wine vinegar
1/4 cup lime juice, bottled is good
1 tablespoon maple syrup, or sweetener of choice
1-2 teaspoons Cholula pepper sauce
1 tablespoon dried cilantro
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon New Mexico chili powder

In a large mixing bowl, add the rinsed and drained beans, thawed corn, chopped bell pepper and onion. Add the vinegar, lime juice, maple syrup and pepper sauce. Finally, season with dried cilantro, salt, cumin and chili powder. Toss it all together.

Eat right away or chill until ready to serve.


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