Three-Bean Salad with Spicy Tomato Dressing
Pinto, black, and red kidney beans tossed with red bell pepper, corn, red onion, and cilantro in a pureed tomato-jalapeño dressing, with optional diced avocado added at serving. A protein-rich make-ahead salad.
From The How Not to Age Cookbook
- Prep
- 15 min
- Total
- 45 min
- Yield
- 6 to 8 servings
- Category
- Salad
Nutrition (estimated)
per about 1 cup- Calories
- 230 kcal
- Protein
- 13 g
- Fat
- 2 g
- Carbs
- 44 g
- Fiber
- 12 g
- Sugar
- 5 g
- Sodium
- 90 mg
Ingredients
- pinto beans
- black beans
- red kidney beans
- red bell pepper
- corn
- red onion
- cilantro
- avocado
- plum tomatoes
- apple cider vinegar
- lime juice
- garlic
- jalapeno
- white miso paste
- black cumin
- pippali
Instructions
- Combine all salad ingredients (beans through cilantro) in a large bowl.
- Blend all dressing ingredients until smooth; pour over salad and toss.
- Cover and rest 30 min or refrigerate. Add diced avocado just before serving.