Mexican 3 Bean Chopped Salad with Cumin Lime Vinaigrette

Mexican 3 Bean Chopped Salad with Cumin Lime Vinaigrette-Joseph Sciascia

Yield: 9 Cups and serves 6 to 8 or 20 mini glasses for an appetizer

I felt like making something light and fresh for dinner tonight, I love Mexican food but sometimes it’s too filling and I end up eating too many tortilla chips and I feel like I’m going to roll right out of the restaurant just like Veronica Blueberry….ha, ha.  So I came up with the protein packed and healthy vegan salad that will satisfy your Mexican food craving without sacrificing flavor.  For a fun party option, try serving it in petite glasses for a healthy and delicious appetizer.

Ingredients: 3 bean chopped salad

1 can of pinto beans, rinsed and drained well

1 can of kidney beans, rinsed and drained well

1 can of black beans, rinsed and drained well

1 yellow bell pepper, chopped

1 red bell pepper, chopped

2 jalapenos, seeded and chopped

2 cups of corn, if frozen, thawed and drained

1/2 a medium red onion, chopped

3 tablespoons chopped cilantro

Cumin Lime Vinaigrette

½ cup of olive oil

Zest of 1 lime

Juice of 2 limes

1 tablespoon honey

¼ cup of salsa

1 medium shallot, peeled and quartered

2 teaspoons chili powder

2 teaspoons cumin powder

½ teaspoon kosher salt

¼ teaspoon coarse black pepper

Instructions

1. Put the 3 bean salad ingredients in a large mixing bowl as you prepare the items
2. Place all the vinaigrette items in a blender and blend until silky and smooth
3. Pour vinaigrette over bean salad and toss well.
4. Chill for at least 2 hours in the refrigerator
5. Serve by itself or over some chopped lettuce

Optional garnishes of guacamole, sliced olives, tortilla strips