Doreen’s Bean Salad – Delicious!
Bean salad! Over the years I have made several versions of bean salad. Back in the day we called it Cowboy Caviar or Bean Salsa. My sister-in-law Doreen recently made a bean salad that was so tasty we make it every week. I tweaked the dressing a bit to make it low calorie and boy is it full of flavor! Not only do we eat this salad for lunch and as a snack you could also serve as a side dish or throw some in with refried beans and make a delicious bean burrito!
About a cup will fill you up!
Doreen's Bean Salad
Super tasty bean salad. You will fall in love!
Ingredients
- 1 15 oz can small pink bean or Pinto bean
- 1 15 oz can black bean
- 1 15 oz can small white bean
- 1 15 oz can corn
- 1/2 red onion chopped small
- 1/2 bunch cilantro chopped fine
- 1 clove garlic minced fine
- 2 tbls red wine or cider vinegar
- 2 tbls olive oil or good oil
- 3 tbls good mustard, just not yellow
- 1 tsp sugar or 1 stevia packet
- 1 shake cumin
- salt and pepper to taste
- optional- red pepper flakes to taste
Instructions
-
Remove beans and corn from cans, rinse clean and add to bowl. Add onion and cilantro and toss. Combine the oil, garlic, vinegar, mustard, sugar, cumin and salt/pepper in a jar with a lid. Shake well and add to bean mixture. Toss to coat and adjust salt and pepper to taste. This salad keeps up to a whole week, but it never lasts that long!
Martha Tip: Most of the time the cap on a bottle is equivalent to 1 tablespoon. So in a measuring emergency you can always use the cap!!
Please leave a comment and let me know what you think! 🙂
Share the recipe to spread the love!
Thank you !
XOXO
Martha
