Thursday, March 13, 2014

Southwest Black Bean Salad

The Southwest Black Bean Salad is something I make quite often when I want something hearty, healthy, and refreshing. It's quite easy to make and very satisfying! My recipe has a bit of an asian twist.

Here's the easy recipe:

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1 can of corn
1 can black beans
1 cucumber ( diced)
1 red bell pepper (diced)
2 zucchini (diced)
1 small pack grape/cherry tomatoes (halved)
1/2 small onion chopped

pinch of cumin
dash of chili pepper
dash of paprika
black pepper

1 tablespoon olive oil
1 tablespoon soy sauce or soba soup base
1 tablespoon rice or red wine vinegar
1 tablespoon honey
1/2 a lemon

In a pan, saute the chopped onions with olive oil, salt and pepper. Set aside.
In a large bowl, combine all the ingredients under "salad" including the sauteed onions.
Add the "seasonings" listed to the bowl of veggies.
In a small bowl, combine all ingredients under "dressing".
Soup base for soba or noodles is best, but if you cannot get a hold of this, soy sauce is fine.
Whisk until smooth.
Pour the homemade dressing over the chopped veggies.
Combine well. Refrigerate until ready to eat.

You may add crunchy tortilla chips on top of your salad if you wish.
I had leftover wonton skins that I cut into strips and fried in olive oil to top my bean salad (as shown).

This is a salad that can be made ahead of time.
It is also great as a hearty salsa accompanied with tortilla chips for parties!