I saw a bean and corn salad at Costco, but it was WAY too expensive, and there were a few ingredients I didn’t agree with, so I decided to make my own. Cold veggie salads are always so easy and quick to put together. Here’s how I made mine!
-2 cans organic black beans
-1 can organic pinto beans
-2 large diced organic tomatoes
-1 medium onion minced
-1 minced green pepper
-1 minced red pepper
(NOTE: saute peppers if you prefer less crunch)
-minced serranos (opt)
-a bunch of chopped fresh organic cilantro
-1/4 c. extra virgin olive oil
-2 TBSP apple cider vinegar
-2 TBSP red wine vinegar
-balsamic vinegar (opt. to taste)
-1 tsp. garlic powder
-1 tsp. oregano
-1 tsp. basil
-1 tsp. marjoram
-sea salt, to taste
-splash of lime
This is excellent with fresh, diced avocado!! But you can only add it to the salad when you want to eat it, as it will brown.
I like to eat this with diced avocado, plain raw milk yogurt on top (tastes sort of like a mild sour cream), and freshly grated asiago cheese. Yum!
Thank you for sharing this recipie, I made this tonight, and it was amazing!! I am am going to freeze the leftover miso mixture in an ice cube tray for easy measurement in the future. For soft boiled eggs place eggs in 1″ boiling water, cover and cook for 6 minutes exactly, and they come out perfectly. Thanks again!
OMG Courtney! This bean salad is AMAZING! I just made a big bowl of it tonight, and my fiance and I are SO looking forward to bringing it for lunch all week. I left out the serranos, as we don’t like much spice, and didn’t have any marjoram, but it is delicious!!
Oo! Now, I want to make this again! Thanks for the comment! :)