Rated 5.0 stars by 1 users
Salad
6 - 8 servings
20 minutes
0 minutes
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.
16 ounces cooked beans, rinsed and drained, such as Melissa's Steamed Six Bean Medley or Steamed Black-eyed Peas
1 Organic Bell Pepper (red or green) seeds and stem removed, then diced
1/2 cup organic tomatoes, peeled, seeded and diced
2 scallions (organic green onions) sliced
2 Poblano peppers (see Chef's tip below)
1 tablespoon cilantro, chopped
1 tablespoon corn oil
1 tablespoon salt
1/8 teaspoon fresh ground black pepper
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.
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:
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