Your folders
Your folders
Export 16 ingredients for grocery delivery
Step 1
If using canned beans, rinse and drain them thoroughly.
Step 2
For dried beans, soak them in water for 6-8 hours or use the quick soak method: boil for 2 minutes, then let sit covered for 1 hour. Drain and cook until tender (black beans: 60-90 minutes; chickpeas: 2-3 hours). Drain and let cool.
Step 3
Rinse and dice the bell peppers.
Step 4
Chop the red onion.
Step 5
Dice the cucumber and tomato (if using).
Step 6
In a small bowl, whisk together olive oil, lime juice, Dijon mustard, and honey or maple syrup (if using).
Step 7
Season with salt and pepper to taste.
Step 8
In a large mixing bowl, combine the prepared beans and chopped vegetables.
Step 9
Add corn if using.
Step 10
Drizzle the prepared dressing over the bean and vegetable mixture.
Step 11
Toss gently to ensure all ingredients are evenly coated.
Step 12
Add the chopped cilantro, ground cumin, and optional spices.
Step 13
Stir to combine. Adjust seasoning with additional salt and pepper as needed.
Step 14
Allow the salad to rest for at least 15 minutes to let the flavors meld.
Step 15
Serve chilled or at room temperature.
Your folders
recipeontime.com
Your folders
thekitchn.com
Your folders
foodwithfeeling.com
Your folders
todayshowrecipes.com
Your folders
thissavoryvegan.com
5.0
(1)
Your folders
betterfoodguru.com
Your folders
wellandfull.com
5.0
(3)
Your folders
theplantbasedschool.com
5.0
(1)
Your folders
todayshowrecipes.com
20 minutes
Your folders
justinecooksvegan.com
Your folders
emmymade.com
Your folders
ontariobeans.on.ca
Your folders
eatingbyelaine.com
5.0
(3)
Your folders
eatingbyelaine.com
5.0
(4)
Your folders
todayshowrecipes.com
Your folders
foodnetwork.com
30 minutes
Your folders
washingtonpost.com
Your folders
todayshowrecipes.com
10 minutes
Your folders
flavorfulife.com
5.0
(4)