By Chefs Dave Switt, Melissa T. Stock, and Kellye Hunter
Super Spicy Salad
Category
Salad
Servings
6 - 8 servings
Prep Time
20 minutes
Cook Time
0 minutes
Author:
Chefs Dave Switt, Melissa T. Stock, and Kellye Hunter
This is a colorful and healthy salad that can also be scooped with root chips or slices of watermelon radish. Perfect for a hot summer day or picnic.
Ingredients
-
16 ounces cooked beans, rinsed and drained, such as Melissa's Steamed Six Bean Medley or Steamed Black-eyed Peas
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1 Organic Bell Pepper (red or green) seeds and stem removed, then diced
-
1/2 cup organic tomatoes, peeled, seeded and diced
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2 scallions (organic green onions) sliced
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2 Poblano/Pasilla Peppers (see Chef's tip below)
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1 tablespoon cilantro, chopped
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1 tablespoon corn oil
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1 tablespoon salt
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1/8 teaspoon fresh ground black pepper
Directions
Place the cooked beans in a bowl.
Add the bell pepper, tomato, scallions, poblanos and cilantro. Toss well.
In another bowl, whisk the corn oil, lime juice, salt and pepper together.
Drizzle the dressing over the bean salad and toss gently.
Recipe Note
Everyone has different heat tolerances. Poblano peppers are generally less hot or spicy than jalapeño or serrano peppers. Feel free to adjust the heat level to your taste by adding a combination of peppers, or several of one variety.
Chef's tips:
Filed in:
Chile Peppers,
Cilantro,
Green Onion,
Organic Bell Pepper,
Organic Green Onions,
Pasilla Pepper,
Picnic,
Plant Based,
Poblano Peppers,
Salad,
Scallions,
Spicy,
Steamed Black Eyed Peas,
Steamed Six Bean Medley,
Summer,
Super Spicy Salad,
Tomato,
Tomatoes,
Vegetarian
