Thursday, October 12, 2017

Recipe: Softened Vegetable and Avocado Bean Salad

You'll need: 

1 onion, chopped
1 bell pepper, chopped
1 tomato, chopped
1 avocado, chopped
1/2 cup of canned kidney beans, rinsed
1/2 cup of canned white northern beans, rinsed
1 TBSP cilantro, diced
2 tsp. freshly squeezed lemon juice
1/2 cup frozen corn, thawed
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/2 tsp. salt
2 tsp. olive oil

What To Do:

Add olive oil to a saute pan and saute chopped onion, bell pepper and spices over medium heat for 5-7 minutes just until tender but still crisp. Set aside in refrigerator to cool off while you mix the other ingredients. 

In a large bowl add the rest of the ingredients and toss well. Once the softened vegetables are cooled add them to the bowl and mix well. Refrigerate for an hour before serving. 

I thought of this when I got 2 cans of beans in this month's Degusta Box. I wasn't sure what to do with them so I made something up and it came out really good. You can also skip sauteing the onion and pepper if you like them raw but I really don't like raw onion and cooking it for just a couple of minutes takes that bite out of it and makes then taste sweeter. This ended up being a great side dish. 

UPDATE: I also heated some up with a fried egg, a little grated cheese and some avocado tomato salsa. It was really good for lunch.