Pepper Bean Salad December 16, 2019 This recipe is a great addition to any meal, or can be eaten as a meal by itself. A very hearty salad with all three plate method essentials (protein, starch/grain, veggies) and a mix of plant based proteins that include all nine essential amino acids, this salad will be sure to fill you up. It comes together very easily, involves no cooking, and keeps well in the fridge for up to one week. Beans have been shown to help regulate blood sugars at the meal where you eat them, and your next meal, and this recipe is full of them! Enjoy! Prep Time: 30 minutes. Cook Time: N/A. Servings: 12. Ingredients 15 oz of black beans. 15 oz of kidney beans. 15 oz pinto beans. 2 cups corn. 1 red onion, chopped. 1 red bell pepper, chopped. 1 green bell pepper, chopped. 2 jalapeno peppers, seeded and chopped. 1 teaspoon ground cumin. 1 teaspoon sea salt. 1 teaspoon ground pepper. 1/2 cup cilantro, chopped. 2 cloves garlic, minced. juice of 2 limes. 1/2 cup red wine vinegar. 1/4 cup olive oil. Directions Prep – Chop the bell peppers, onion and jalapenos for salad and add to large serving bowl. Combine salad ingredients – To the chopped veggies, add the beans and corn. Stir until ingredients are well blended. Mix dressing – In a mixing bowl or cruet, add cumin, sea salt and ground pepper. Add lime juice, vinegar, olive oil, cilantro and garlic. Whisk or shake thoroughly. Pour dressing over salad and stir thoroughly, making sure all ingredients are well-coated. Serve and enjoy!
