Wednesday, January 18, 2012

Bean Salad for the Budget-Conscious

I oftentimes find myself ogling little overpriced containers of interesting deli salads at the grocery store, but before I pay five dollars for a cup of marinated edamame, I usually convince myself to put it down, walk away, and make something cheaper and better myself. Here is the salad I made at home, though I used lima beans instead of edamame because the store I was shopping at didn't carry them. Oh well. This was just as good--so colorful and flavorful!

Baby Lima Bean, Corn, and Black Bean Salad 

1 (14 oz?) bag frozen baby lima beans, cooked (acc. to package instructions), rinsed/cooled, drained
1 can seasoned black beans, drained
1 cup corn relish (preferably, homemade!)
1/2 large sweet onion, finely chopped
1/2 orange bell pepper, finely chopped
2 small tomatoes, diced
4 cloves garlic, peeled and minced
1/2 teaspoon black pepper
1/2 teaspoon ground celery
1/4 (up to 1/3) cup Italian dressing of your choice
1 teaspoon habanero hot sauce, or to taste
squeeze of lime juice
pinch salt (to taste)
1/2 bunch cilantro leaves, chopped

Combine all ingredients and chill for a couple/few hours (better yet, overnight) before serving.

1 comment:

Vicki said...

You're spoiling me with these vegan options! yay! This sounds delish.