Tex Mex bean salad
Black beans, corn, cilantro, lime, chipotle and chili seasoning. Tangy, spicy, smoky and satisfying of a salad, this one! Vegan, gluten free, oil free.
You know what I love about summer? I mean, apart from the long swimming sessions of course! I love the outdoor cooking and al fresco dinners! In the Midwest, where I live, the temperature around this time of the year can easily climb to the upper eighties to nineties! But in the evening, the mercury roams about in the pleasant zone and a lovely draft makes it so enjoyable to sit outside (even my street is named ‘Gentle Breeze Drive”! Ha!). It’s really a pleasure to take your food in the open-air, enjoy the bird songs, feel the season of bounty and vitality. I mean, this is living Barry!
When we talk about eating outside, our usual thoughts just jump to barbeque. Right? They are as vital a part of summer as the Norse god Frey’s sword! But you have to have a proper side to make it a proper barbeque! To be honest guys, I’m not a big fan of traditional potato salads or pasta salads. I have eaten them so many times that it’s become really like the “worn out recording of a favorite song”! And cole slaws are a bit irksome if they have mayo in it and have to sit outside in the hot environment. Give me grilled veggies, give me Mexican street corn, give me a hearty and jazzy bean salad! Yeah!
This bean salad I’m going to share with you today is an all-time favorite part of summer dinners! It has black beans, corns and a few fresh veggies in it. And you can make it in a jiffy! Spiced up with traditional Tex Mex flavors, this always reminds one of the easy-breezy-lazy summer nights. Yeah, in a kind of a Wordsworthy way. Remember “The sun has long been set”?
About the dish :
Servings – 4 entrée size or 7 sides size servings
Difficulty level – Easy
Recipe type – Vegan, gluten free, oil free
Does it keep – Keeps in the refrigerator for up to 4 days
What you need :
1.5 cups of cooked black beans or 1 can (15 oz) of black bean, rinsed.
3/4 cup of cooked whole kernel corn (you can use canned, or cook frozen corn as per instruction on the package)
1 small or half of a medium onion
1 medium bell pepper
1 jalapeno or serrano pepper (optional)
1 medium tomato
1 ripe avocado
½ cup minced cilantro
Juice of 1 large lime (approx. 1.5 Tablespoons)
2.5 teaspoons ground chipotle pepper
½ teaspoon garlic powder
2 teaspoons chili powder
2 teaspoons maple syrup (you can use agave nectar too. Or honey if you’re not vegan)
Salt to taste
What you do :
1. Add the black beans and corn in a large mixing bowl (see here how to cook beans from scratch).
2. Chop the onion and jalapeno finely. Dice the bell pepper and tomato into small pieces. Cut avocado into small squares.
3. Add all the veggies and cilantro into the bowl.
4. Add chili powder, garlic powder, chipotle powder, lime juice and maple syrup.
5. Season with salt. Mix thoroughly and let the flavors meld for 15 to 20 minutes.
6. Taste again and adjust the seasoning accordingly.
7. Serve at room temperature.
Nutritional info per serving (entrée size portion) :
Calories – 373 Cal
Carbohydrate – 65 g
Protein – 18 g
Fat – 7 g
Saturated fat – 1 g
Sugar – 10 g
Sodium – 150 mg
Dietary fiber – 16 g
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Isn’t this salad just a breeze to make folks? It travels well too. Thus, you can make it a part of your next picnic. A friend of mine swears that if you mix it with rice and nuke up, it tastes just like an elevated ‘beans and rice’! I guess giving that a try wouldn’t hurt either! So, eat it as a side, take it to the park or enjoy the left over in a creative ‘beans and rice’ way, this humble little dish surely is an “innocent bliss”. Why, I quote Wordsworth of course!
Light, peace and avocados; from my heart to yours!
Do you have any questions? Any feedback after you’ve made it? I’d surely like to hear from you! Feel free to comment below.