Summer Bean and Veggie Salad

22 Aug

This month’s Recipe Redux theme is “Back to the Dinner Table” and I know no better way to get people together at the table in summer than with a wonderful sandwich bar, complete with salads and drinks. It’s a low-key way to make sure everyone gets exactly what they want to eat, keep the heat off in the kitchen, and enjoy good conversation.

Sandwiches are self-explanatory, but salads are where you can make or break a meal. Most salads run the risk of being full of fat, sugars, and simple starches: potato, egg, tuna, you name it. That’s why this salad is such a great alternative. It’s packed with fresh veggies, embracing the summer produce, lightly dressed with a flavorful vinaigrette, and spiced just right for a punch that enhances the experience.

It also requires no heat and very little effort. Chop, mix, whisk and combine. Chill and you’re ready to go!

Summer Bean and Veggie Salad
Serves 8

  • 1 can black beans, rinsed & drained
  • 1 can chickpeas, rinsed & drained
  • 2 vine-ripened tomatoes, chopped
  • 2 jalapeños, finely chopped
  • 1 bell pepper, chopped
  • 1 C corn kernels, fresh or frozen
  • 3 tbsp chopped green onion
  • 1 tbsp cumin
  • 1 tsp oregano
  • 1 tsp parsley
  • 1/4 tsp chili powder
  • 2 tbsp lemon juice
  • 3 tbsp olive oil (throw in some garlic-infused oil too)
  • 4 tbsp white wine vinegar
  • Sea salt & pepper to taste

Mix together all the beans and veggies in a large bowl.

In a small bowl, mix together lemon juice, oil, and vinegar. Add the spices and whisk well to combine and emulsify. Pour over the bowl of veggies and mix well.

Transfer to a serving bowl and refrigerate at least one hour or overnight.


15 Responses to “Summer Bean and Veggie Salad”

  1. Abbey Sharp May 17, 2017 at 9:43 am #

    Yay for summer salads! This looks delicious and protein packed 🙂

    • xtinaluvspink May 17, 2017 at 9:47 am #

      Thanks! It’s so great for outdoor eating 🙂

  2. Kerri McGrail May 17, 2017 at 11:34 am #

    Beans & greens are a staple in my diet so this is right up my alley! Perfect for summer cookouts!

  3. Ange @ Cowgirl Runs (@cowgirlruns) May 17, 2017 at 11:35 am #

    I love bean salad! And beans! totally one of my favourites.

  4. Serena Ball MS, RD (@tspcurry) May 17, 2017 at 3:00 pm #

    Looks like something I could eat all summer!

  5. Liz @ I Heart Vegetables May 17, 2017 at 5:45 pm #

    Yum! This looks like my kind of salad! Perfect for summer!

  6. I love Mexican inspired salads yum!

  7. Carmy May 17, 2017 at 10:19 pm #

    Yum!! I’m loving the beans!


  1. Socca Mexican Pizza {vegan, gluten-free} | Eat, Drink, Be Healthy! - June 15, 2017

    […] can transform them into a dip, process them into pasta, toss them into salads and soups, shred them into sandwich spreads, roast them for a snack, form them into a burger, make […]

  2. 4th of July Recipe Roundup | Eat, Drink, Be Healthy! - June 30, 2017

    […] Summer Bean and Veggie Salad from Eat, Drink, Be Healthy! […]

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