Fajita Spiced Bean Salad

Fajita Spiced Bean Salad

 

Serves 6

What we love about this salad is that it feeds the 2 of us all week.  Here are some ideas on how you can use this salad. Eat it as a side. Toss it over pasta. Place a ¼ cup on top of your favorite salad mix. Place on a wrap with hummus.

Ingredients

2 Ears of Corn – Remove Kernels from Cob

1 Red Pepper – Large Diced

1 Red Onion – Large Diced

1 Cup Dry Black Beans (or 2 Cans – 15 oz. each)

1 Cup Dry Kidney Beans (or 2 Cans – 15 oz. each)

1 tsp for Sautéing

1/8 tsp Salt

1/8 tsp Pepper

 Dressing

1 tbsp Apple Cider Vinegar

¼ cup Olive Oil – For Dressing

2 tsp Fajita Seasoning

2 Cloves Garlic – Crushed

 What to Do

1) Soak beans, in separate containers overnight. Cover beans with water and a pinch of baking soda.

2) Place beans in separate pans, cover with water. Once the water has boiled, reduce the heat and simmer until the beans are tender. Cooking time should take 30-45 minutes on average.

3) Once cooked, drain and allow to cool.

4) If can beans are used, skip steps 1-3.

5) Heat a small frying pan; use medium heat. Once heated, Add 1 tsp oil. Then add corn kernels, salt, and pepper. Sauté until tender  

6) Once the corn is cooked, remove from pan and allow to cool.

7) While the corn is cooling, create the dressing.  In a small jar (for shaking) or a bowl for whisking, add the crushed garlic cloves, fajita seasoning, ¼ cup oil, and 1 tsp apple cider vinegar. Shake or whisk until blended.

8) Gently mix the beans, corn, red pepper and onions in a large bowl or storage container.

9) Add dressing and mix again.

Happy Eatin’

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