Recipe

Beautiful Bean Salad Recipe

	Uhannigan / All my dishes 9 months, 2 weeks ago I am often asked to bring this dish to parties and pot lucks. My vegan friends especially love it. It is an especialyy pretty dish (sorry I don't have a photo) and very adaptable. Prep:30m Cook:2m Servings:10	Uhannigan
	easy

Does this look good? Yeah! / Nope

Fans

lunasea

invisiblec

jenniferby

Ingredients

6 Cups any cooked or canned* beans (I use black beans, red beans, and pintos)

16 green onions (scallions), chopped (yes, 16)

2 Cups fresh or canned corn, uncooked

1/2 Cup diced carrots, parboiled

1 Cup red pepper, diced & uncooked

1 small can diced green chilis

1 Cup fresh cilantro, chopped

Dressing:

6 tsp. shoyu (aged, high quality soy sauce)

2 Tb. olive oil (use fresh, good quality)

6 clove garlic, minced

3 tsp rice vinegar

1/2 tsp chipotle, dried

1 tsp cumin, dried (I prefer Mexican cumin)

Salt to taste (not really necessary)

Directions

Mix together dressing ingredients and set aside.

Mix together all other ingredients in a large bowl. Add dressing and gently mix until completely coated.

Store in refridgerator at least overnight (or longer). Stir once or twice (or just turn the container upside-down if it is leak-proof).

Stir and put in large bowl. Garnish with fresh cilantro (optional).

Important notes - 1) I've found some brands of canned beans to be too mushy. I cook mine from dried, being careful to stop cooking as soon as they are tender/firm, or I used Goya brand canned beans, which are just right.. However, read the labels--use beans canned in water, not oil. 2) Resist the urge to precook the corn. Raw corn is really nice in a salad.

Recent Gawkers